2000s Recipes + Menus

Chipotle-Spiked Carrot and Cucumber Salad

  • Active time:15 min
  • Start to finish:20 min
February 2009
We think everyone should have a jar (or three) of chipotle chiles in adobo in their pantry—we reach for them whenever we want a boost of smoky heat in stews, salsas, and dishes like Cilantro-Chipotle Tilapia. Here, the chiles do their thing in a colorful, crunchy salad of cucumber, carrots, and red onion. It’s spicy and tangy—terrific with fish or grilled chicken.
  • 1 seedless cucumber, halved lengthwise, cut into 1/4-inch-thick half-moons
  • 3 medium carrots, halved lengthwise, then sliced crosswise 1/4 inch thick
  • 1/2 medium red onion, thinly sliced (1/2 cup)
  • 1/2 cup chopped cilantro
  • 1 teaspoon grated fresh lime zest
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon minced canned chipotles in adobo plus 1 tsp sauce
  • Toss together all ingredients with 1/2 tsp salt, or to taste. Let stand, stirring occasionally, 5 minutes.
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