The Vibrant Story Behind This Classic Salad
In the world of fresh, crisp salads, few dishes capture the essence of summer quite like this Cucumber and Carrot Salad. It’s a simple yet transformative recipe that turns humble vegetables into a spectacular side dish that’s both incredibly easy to prepare and bursting with flavor and nutrition.
Originating from traditional pickling techniques, this salad brings together the cool, crisp nature of cucumbers with the sweet, earthy tones of carrots, all brought to life by a tangy, sweet-and-sour brine. It’s a testament to how a few simple ingredients can create something truly magical – a dish that’s equally at home at a summer picnic, a family barbecue, or as a quick, healthy snack.
Ingredients List
For the Salad:
- Cucumbers: 7 medium (approximately 1.4 kg / 3 lbs)
- Salt: 1 tablespoon
- Carrots: 2 medium (approximately 200 g / 7 oz)
For the Brine:
- Water: 200 ml (6.8 fl oz / 3/4 cup)
- Sugar: 2 tablespoons
- Vinegar: 80 ml (2.7 fl oz / 1/3 cup)
- Vegetable Oil: 2 tablespoons
Step-by-Step Preparation Instructions
- Prepare the Cucumbers Wash the cucumbers thoroughly. Using a sharp knife or a mandoline slicer, cut the cucumbers into thin, uniform rounds – aim for slices about 2-3 mm (1/8 inch) thick. This ensures even salting and pickling. Place the cucumber slices in a large bowl and sprinkle with salt. Gently mix to ensure all cucumber slices are coated with salt.
- Let the Cucumbers Rest Cover the salted cucumber slices with a lid or plastic wrap. Allow them to sit at room temperature for approximately one hour. This process helps draw out excess moisture from the cucumbers, concentrating their flavor and ensuring a crisp texture in the final salad.
- Prepare the Carrots While the cucumbers are resting, prepare the carrots. Wash and peel the carrots. Using a coarse grater or the large holes of a box grater, grate the carrots into thin, delicate strips. The coarse grate helps the carrots maintain some texture and provides an interesting contrast to the cucumber slices.
- Combine Vegetables After an hour, you’ll notice the cucumbers have released quite a bit of water. Drain off this liquid and gently pat the cucumber slices dry with a clean kitchen towel or paper towels. Add the grated carrots to the cucumbers and mix gently but thoroughly.
- Create the Brine In a small saucepan, combine water, vinegar, sugar, and vegetable oil. Place over medium-high heat and bring the mixture to a rolling boil. Stir to ensure the sugar completely dissolves. The hot brine will help infuse the vegetables with flavor and slightly soften them while maintaining their crunch.
- Pickle the Salad Carefully pour the hot brine over the cucumber and carrot mixture. Stir gently to ensure all vegetables are well-coated and submerged in the liquid. The heat will help the flavors meld together, creating a harmonious taste profile.
- Chill and Serve Allow the salad to cool to room temperature. Then, cover and refrigerate for a few hours – or ideally overnight – to let the flavors fully develop. For longer storage, you can transfer the salad to clean, sterilized jars, seal, and refrigerate.
Nutritional Information and Preparation Details
- Preparation Time: 15 minutes
- Resting Time: 1 hour
- Chilling Time: 2-4 hours
- Total Time: Approximately 3-5 hours
- Servings: 4-6
- Calories per Serving: Approximately 50-70 calories
Pro Cooking Tips and Tricks
- Cucumber Selection: Choose firm, fresh cucumbers with minimal seeds for the best texture.
- Salt Technique: Don’t skip the salting step – it’s crucial for drawing out moisture and enhancing flavor.
- Vinegar Variations: Experiment with different types of vinegar like apple cider or rice vinegar for unique flavor profiles.
- Cutting Technique: A mandoline slicer ensures uniform, thin cucumber slices for perfect pickling.
- Storage Tip: The salad actually improves in flavor over 1-2 days of refrigeration.
Recipe Variations and Substitutions
- Herb Infusion: Add fresh dill, parsley, or mint to the brine for extra flavor.
- Spice It Up: Include a pinch of red pepper flakes or some sliced jalapeños for heat.
- Low-Sugar Option: Reduce sugar or use a sugar substitute like stevia.
- Oil Alternatives: Try olive oil or sesame oil for different flavor dimensions.
- Vegetable Swap: Replace some cucumber with thinly sliced radishes or bell peppers.
Frequently Asked Questions
Q1: How long can I store this salad? A: Properly refrigerated, the salad will keep for 5-7 days. The flavors will continue to develop over time.
Q2: Can I make this salad without heating the brine? A: You can, but heating helps dissolve the sugar and allows flavors to meld more effectively.
Q3: Are there any alternatives to white vinegar? A: Apple cider vinegar, rice vinegar, or white wine vinegar all work well.
Q4: Can I use English cucumbers? A: Yes! English cucumbers work great and require no peeling.
Q5: Is this salad suitable for meal prep? A: Absolutely! It’s perfect for making ahead and keeps well in the refrigerator.
Storage and Make-Ahead Tips
- Refrigeration: Store in an airtight container for up to 7 days
- Jarring: Can be preserved in sterilized jars for extended storage
- Temperature: Always keep refrigerated
- Best Consumed: Tastes best after 4-6 hours of chilling
- Meal Prep: Can be prepared up to 3 days in advance
Discover the perfect balance of crunch, tang, and freshness in this incredible Cucumber and Carrot Salad!
