Cucumber-Carrot Salad Recipe -
Cucumber-Carrot Salad Recipe
  • READY IN 45 mins

Cucumber-Carrot Salad

Recipe by  

"Cool and refreshing Asian salad. Very simple!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins

    45 mins


  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 More Reviews

Most Helpful Positive Review
Mar 31, 2012

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

Most Helpful Critical Review
May 17, 2014

I thought it was excellent except a little too vinegary for me. Thks


23 Ratings

Apr 02, 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.

Apr 09, 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.

Apr 08, 2012

This salad is amazing!!!! I just happened to have all ingredients on hand and decided to try this recipe. I am so glad I did. This a great change to the cucumber salad I make. Shredding the carrot was the only change(used one medium size carrot) I made. I only wish I would have found this recipe a lot sooner!! Folks, go ahead and try it. You will love it. Thank you very much.

Aug 12, 2012

So Yummy! If left to sit in the refrigerator overnight, all of the veggies soak up more flavor, however we had it this first time right when it was finished!!

Jun 22, 2012

Pretty good salad. I sliced the cucumbers and carrots really thin in the food processor, and that had a nice effect. The ginger and seasoned vinegar came through quite well. A nice salad--a little different--for summer. Don't know yet how it tasted the second day yet. I doubled the recipe, and had some left over. Will update. Update: The next day(s) it tasted very good still. Still had a crunch and the flavors really developed a little more. Will make again.

May 29, 2012

East and very pretty. Served with Marinated Wild Salmon also from this site and brown rice. I had to use cilantro as I was out of green onions. A nice sub or addition if you have any on hand. I liked the vinegar but definitely reduce the quantity if you are sensitive to its strength.


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  • Calories
  • 59 kcal
  • 3%
  • Carbohydrates
  • 11.5 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.4 g
  • 2%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 336 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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