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READY IN 10 mins

Mexican Cucumber and Carrot Salad

Read Reviews (10)

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

Ingredients Edit and Save

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Types of Salt

Cooking with Cayenne Pepper

Original recipe makes 4 servings Change Servings

1 cucumber, sliced
1 (8 ounce) package baby carrots
1 lime, juiced

1 teaspoon chili powder
1/4 teaspoon salt
1 pinch cayenne pepper, or more to taste (optional)

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Directions

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

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PREP 10 mins
READY IN 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 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.

—spaderader

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Most Helpful Critical Review

Aug 01, 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....

—VALISME

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13 Ratings

Aug 31, 2011

Fantastic, light, sweet and sour, summer side

—edmonan

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Mar 26, 2012

This is very good. I like the combination of the lime, chili powder and cayenne. I made one batch with out the cayenne for my daughter. Easy to make and taste very good.

—Doubletigers

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May 26, 2012

Great recipe! I must admit though that I added a little more than a pinch of cayenne. I love the heat. Thank you kellieann.

—bd.weld

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Mar 22, 2012

This is a very good quick recipe for a refreshing cucumber salad. We enjoyed the chili powder combined with lime juice. And the cayenne adds a kick. Thanks kellieann for sharing your recipe. :)

—AllieGeekPi

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Mar 11, 2012

Nice!...Simple crisp veggies, loved the lime juice and chili powder. A tasty quick side dish. Thanks!

—SLJ6

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Jul 23, 2012

What a tasty, quick, healthy snack/side dish.

—erz2002

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Nutrition

Calories
34 kcal
2%

Carbohydrates
8.6 g
3%

Cholesterol
0 mg
0%

Fat
0.3 g
< 1%

Fiber
2.6 g
10%

Protein
0.9 g
2%

Sodium
197 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Cucumber and Carrot Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 34
Calories from Fat: 3

% Daily Value *
Total Fat 0.3g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 0mg 0 %
Sodium 197mg 8 %
Potassium 237mg 7 %
Total Carbohydrates 8.6g 3 %
Dietary Fiber 2.6g 10 %
Protein 0.9g 2 %
Sugars 3.8g
Vitamin A 160 %
Vitamin C 14 %
Calcium 4 %
Iron 8 %
Thiamin 4 %
Niacin 4 %
Vitamin B6 7 %
Magnesium 5 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.