Original recipe yields 2 servings
Based on a 2,000 calorie dietSee full nutrition
I added 1 tsp of sesame oil and it made all the difference!
I thought it was excellent except a little too vinegary for me. Thks
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 fa...
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/carro...
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 carr...
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!!
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 l...
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 ...
Okay y'all! This recipe is awesome!! I doubled the dressing and tripled the veggies!! Yum diddlyum!!! Wil definitely be making again!
I grated the carrot and replaced the vegetable oil with sesame oil and this was great. Will most certainly make it over and over.