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Carrot and Cucumber Salad

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke, Jan Gautro
Yield 8 servings (serving size: 3/4 cup)
"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

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

Nutrition 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

How to Make It

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