Cucumber-Carrot Salad Recipe

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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!

—TERESA

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Most Helpful Critical Review

May 11, 2013

Pretty good. Would be a good summer salad. I would probably make it again.

—CloudNine

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13 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.

—lutzflcat

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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.

—hhamilton

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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.

—Zuagroaste

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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!!

—WillowRayne

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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.

—MI$$DREA

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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.

—Cookiewoman

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Nutrition

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.

Nutritional Information

Cucumber-Carrot Salad

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 59
Calories from Fat: 13

% Daily Value *
Total Fat 1.4g 2 %
Saturated Fat 0.2g 1 %
Cholesterol 0mg 0 %
Sodium 336mg 13 %
** Potassium 336mg 9 %
Total Carbohydrates 11.5g 4 %
Dietary Fiber 2.4g 10 %
Protein 1.2g 2 %
Sugars 6.7g
Vitamin A 212 %
Vitamin C 31 %
Calcium 5 %
Iron 5 %
** Thiamin 9 %
** Niacin 7 %
** Vitamin B6 9 %
** Magnesium 7 %
** Folate 14 %

* 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.