"Cool and refreshing Asian salad. Very simple!" — Somer
Watch video tips and tricks
seasoned rice vinegar
grated peeled ginger
sliced green onion
minced red bell pepper
cucumber - halved lengthwise, seeded, and sliced
I added 1 tsp of sesame oil and it made all the difference!
Pretty good. Would be a good summer salad. I would probably make it again.
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.
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.
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!!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 13
Learn how to make this delicate cucumber salad, full of Thai flavors.
Watch how to make this traditional Ukrainian beet salad.
See how to make a simple, spicy and delicious rice noodle salad.