Mexican Cucumber and Carrot Salad

Mexican Cucumber and Carrot Salad

12
kellieann 129

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

Ingredients 10 m {{adjustedServings}} servings 34 cals

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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

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Directions

  • Prep

  • Ready In

  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 12

  1. 15 Ratings

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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
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
8/31/2011

Fantastic, light, sweet and sour, summer side