Raw Recipes

Indian Carrot and Cucumber Salad

Posted on January 30 2013 | (0) Comments
Category: Soup and Salad Recipes

Indian Carrot and Cucumber Salad

Yield: 2 servings

This crunchy, spicy salad can become addictive. Finely dice the vegetables into uniform pieces for the most pleasing texture.


  • 1/2 pound carrots, peeled and diced
  • 1 tomato, seeded and diced
  • 1/2 cucumber, peeled, seeded, and diced
  • 1/4 cup minced fresh cilantro, packed
  • 1 tablespoon freshly squeezed lime juice
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon minced jalapeño chile, or dash cayenne
  • 1/8 teaspoon salt


  • cutting board
  • peeler
  • chef’s knife, 8-inch
  • spoon
  • measuring cups
  • citrus juicer or reamer
  • measuring spoons
  • medium bowl
  • rubber spatula

Put all the ingredients in a medium bowl and toss to combine. Stored in a sealed container in the refrigerator, Indian Carrot and Cucumber Salad will keep for 2 days.

Per serving: calories: 103, protein: 3 g, fat: 4 g, carbohydrate: 13 g, fiber: 4 g, sodium: 225 mg

Related Blog Posts: Celebrate Indian Week With Well-Spiced Raw Food Recipes

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