Cucumber-Carrot Salad recipe
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Ingredients
- ¼ cup seasoned rice vinegar 1 teaspoon white sugar ½ teaspoon vegetable oil ¼ teaspoon grated peeled ginger ¼ teaspoon salt 1 cup sliced carrot 2 tablespoons sliced green onion 2 tablespoons minced red bell pepper ½ cucumber - halved lengthwise, seeded, and sliced
Nutrition Info
- 58.6 caloriescarbohydrate: 11.5 gcholesterol: : -fat: 1.4 gfiber: 2.4 gprotein: 1.2 gsaturatedFat: 0.2 gservingSize: -sodium: 335.5 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Cucumber-Carrot Salad
Directions
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Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.
Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.
Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.