Cucumber-Carrot Salad

Name: Cucumber-Carrot Salad
Yield: 2 servings (serving size: 1 cup)
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)

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Yield

2 servings (serving size: 1 cup)

L. Alyson Moreland,
RECIPE BY Cooking Light April 1995

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

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)

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.

Cucumber-Carrot Salad

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Cucumber-Carrot Salad

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