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Cucumber-Carrot Salad

Cucumber-Carrot Salad

  • Prep

    15 m
  • Ready In

    45 m
Somer

Somer

Cool and refreshing Asian salad. Very simple!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TERESA
37

TERESA

3/31/2012

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

lutzflcat
31

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
11

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.

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