Cucumber-Carrot Salad

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This mix of vegetables is reminiscent of namasu, a salad brought to the islands by the Japanese.
2 servings (serving size: 1 cup)

Ingredients

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1/4 cup seasoned rice vinegar
1 teaspoon sugar
1/2 teaspoon vegetable oil
1/4 teaspoon grated peeled gingerroot
1/8 teaspoon salt
1 cup sliced carrot
2 tablespoons sliced green onions
2 tablespoons finely chopped red bell pepper
1/2 cucumber, halved lengthwise, seeded and sliced (about 1 cup)

Preparation

Combine first 5 ingredients in a medium bowl; stir with a whisk. Add carrot and remaining ingredients; toss to coat. Cover and chill 30 minutes.

Created date

June 2004

Nutritional Information

Calories 60
Caloriesfromfat 21 %
Fat 1.4 g
Satfat 0.3 g
Monofat 0.4 g
Polyfat 0.7 g
Protein 1.2 g
Carbohydrate 10.6 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 173 mg
Calcium 32 mg