Cucumber-Carrot Salad

Cucumber-Carrot Salad

17 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    45 m
Recipe by  Somer

“Cool and refreshing Asian salad. Very simple!”

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Adjust Servings

Original recipe yields 2 servings



  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)

Rate This Recipe


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



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.



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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Amount Per Serving (2 total)

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

Based on a 2,000 calorie diet



previous recipe:

Cool Cucumber and Avocado Salad


next recipe:

Cool Carrot Salad