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Carrot Cucumber Salad

This is a great salad to serve with any spicy dish as it takes away some of the heat while still bringing complementary flavors. The cucumber adds a twist on the traditional carrot salad making this version more refreshing and perfect for spicy foods or hot summer days. It also works well as a light meal or as a side dish.

One thing to keep in mind is the cucumbers tend to release their water if stored too long. If this happens drain off some of the water and stir to incorporate the remaining cucumber water back into the salad.


 1 pound carrots, grated
 1/2 cup julienned cucumber
 1/2 cup roasted peanuts, chopped
 2 Tablespoons minced fresh parsley, optional
-=[ Dressing ]=- 1/2 lemon, squeezed 1 lime, squeezed 1 Tablespoon fish sauce or soy sauce 1 Tablespoon rice vinegar or other mild low acidity vinegar 1 teaspoon sugar 1/4 teaspoon dried red pepper flakes, optional


In a bowl mix the juice from half a lemon and one whole lime with red pepper flakes, fish sauce or light soy sauce, vinegar and sugar. Stir until the sugar is completely dissolved. Pour over the top of the other ingredients and mix to coat evenly.

This is best served within a few hours and can be served cold or at room temperature.

Serves: 4 to 6
Carrots Cucumbers Lemons Limes No-Cook Photo

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.