Cucumber-Carrot Salad11 Reviews
- Prep: 15 min
- Ready In: 45 min
“Cool and refreshing Asian salad. Very simple!” - by Somer
Original recipe yields 2 servings
- Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.
- Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.
- Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
Amount Per Serving (2 total)
- 59 cal
- 1.4 g
- 11.5 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"I added 1 tsp of sesame oil and it made all the difference!..." See more"
"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. Gr..." See moreeat for people watching their diet, but delicious for those who aren't, as well. Nice crunch with just the right complement of sweet-sour."
"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 t..." See morehe 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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