4 Reviews

We love this! It is so delicious and such a nice change of pace. I've made it a million times. All the kids love it, too. If you don't like spicy, you can cut back the red pepper and/or garlic, but I make it as written because we enjoy the spice! Thanks!

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StephanieZ March 01, 2011

This makes a light, mild and refreshing salad. It's ideal for those looking to get more raw veggies in their diets. I'm looking for more ways to utilize fresh cucumbers, so I like this recipe for that reason also. The salad is most attractive when first mixed together, but I also enjoy the leftovers the next day. I first came across this recipe from Cooking Light online about a year ago, and I agree with what one of the reviewers there suggested--that this recipe makes a little too much dressing (for my preferences), and the extra dressing can be used on steamed, roasted or sauteed veggies. I like to use 3 tablespoons or about half of the dressing on the salad itself, and mix the remainder on other vegetables I'm serving.

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FoodBooksSangria June 03, 2008

I really liked this recipe. It has just the slightest bite to it, very nice. Next time I make it I will leave out the cucumbers. I like just the carrots better and it last longer in the fridge without the cukes. Thanks.

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Merfleur November 03, 2007

I love this in restaurants...I just can't figure out what's not quite right with this version. Maybe not enough vinegar? Just didn't quite do it for us....

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DeeCooks June 21, 2007
Korean Carrot and Cucumber Salad