Cucumber-Carrot Salad

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Yield
2 servings (serving size: 1 cup)
L. Alyson Moreland
April 1995
RECIPE BY Cooking Light

This mix of vegetables is reminiscent of namasu, a salad brought to the islands by the Japanese.

Ingredients

  • 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)

Nutritional Information

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

How to Make It

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.

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