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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 47
  • Calories from fat: 52%
  • Fat: 2.7g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 0.9g
  • Carbohydrate: 5.4g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 227mg
  • Calcium: 19mg

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

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