Cucumber-Carrot Salad

Cucumber-Carrot Salad

19
Somer 0

"Cool and refreshing Asian salad. Very simple!"
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Ingredients

45 m servings 59 cals
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Original recipe yields 2 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Reviews

19
  1. 23 Ratings

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Most helpful positive review

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

Most helpful critical review

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

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 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.