Cucumber-Carrot Salad Recipe

Ingredients

1/4 cup seasoned rice vinegar
1 teaspoon white sugar
1/2 teaspoon vegetable oil
1/4 teaspoon grated peeled ginger
1/4 teaspoon salt
1 cup sliced carrot
2 tablespoons sliced green onion
2 tablespoons minced red bell pepper
1/2 cucumber - halved lengthwise, seeded, and sliced

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Directions

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.

Nutrition

Amount Per Serving (2 total)

Calories
59 cal
3%

Fat
1.4 g
2%

Carbs
11.5 g
4%

Based on a 2,000 calorie diet

Reviews (11)

Rate This Recipe

TERESA

Mar. 31, 2012

"I added 1 tsp of sesame oil and it made all the difference!..." See more"

lutzflcat

Apr. 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. 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."

hhamilton

Apr. 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 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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