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Mexican Cucumber and Carrot Salad

Mexican Cucumber and Carrot Salad

  • Prep

    10 m
  • Ready In

    10 m
kellieann

kellieann

Great as an afternoon snack, especially during the summertime! May be refrigerated overnight.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 34 kcal
  • 2%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Combine the cucumber, baby carrots, lime juice, chili powder, salt, and cayenne pepper in a bowl; toss to combine evenly.
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Reviews

spaderader
16

spaderader

7/27/2011

Super simple to make! I was looking for something different to do with the cucumbers from my garden. This was a nice change. I omitted the cayenne pepper so that my kids could eat it too.

VALISME
12

VALISME

8/1/2011

Experimenting with some new cuke recipes with the TONS of fresh from the garden beauties we've gotten so far this summer... This was an interesting mix of flavors, not the best but not the worst either. Only change I made was regular vs. baby carrots. Wondering how it might be different/better with lemon juice instead....

edmonan
11

edmonan

8/31/2011

Fantastic, light, sweet and sour, summer side

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