Cucumber-Carrot Salad

Cucumber-Carrot Salad

17
Somer 0

"Cool and refreshing Asian salad. Very simple!"

Ingredients 45 m {{adjustedServings}} servings 59 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 59 kcal
  • 3%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.
  2. Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.
  3. Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
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Reviews 17

  1. 21 Ratings

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TERESA
3/31/2012

I added 1 tsp of sesame oil and it made all the difference!

lutzflcat
4/2/2012

Only change I made was using Splenda for the sugar, otherwise, followed the recipe to the letter. This is a really nice salad, low in calories (and even lower with a sugar substitute) and in fat. Great for people watching their diet, but delicious for those who aren't, as well. Nice crunch with just the right complement of sweet-sour.

hhamilton
4/9/2012

Good salad. I made the dressing as the recipe instructed - it is light and tasty. I added coarsly sliced snow peas and sprinkled toasted seasame seeds on top of the cucumber/onion/pepper/carrot of the recipe. The salad is so colourful and lasts well. I made it to serve with Easter Dinner and I will make this again.