Carrot and Cucumber Salad

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke, Jan Gautro
"For 10 years, my family lived in South Korea. This simple carrot and cucumber salad uses Korean kitchen staples--sesame, ground red pepper, garlic, and soy sauce." -KKD

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 47
Caloriesfromfat 52 %
Fat 2.7 g
Satfat 0.3 g
Monofat 0.8 g
Polyfat 0.5 g
Protein 0.9 g
Carbohydrate 5.4 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 227 mg
Calcium 19 mg

Ingredients

3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
2 teaspoons canola oil
2 teaspoons dark sesame oil
1/2 teaspoon minced garlic
1/4 teaspoon ground red pepper
2 cups chopped seeded cucumber
1 (10-ounce) bag matchstick-cut carrots
1 teaspoon sesame seeds, toasted

Preparation

Combine first 7 ingredients in a large bowl, stirring well with a whisk. Add cucumber and carrot; toss well. Sprinkle with sesame seeds.

Note:

Kathy Kitchens, R.D.,

March 2007