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Shaved Carrot, Cucumber, and Sweet Onion Salad

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: about 1 1/3 cups)

A 5-minute soak in the vinaigrette softens the carrots slightly and removes a bit of the pungent bite from the onion.

Ingredients

  • 1 1/2 tablespoons cider vinegar
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups thinly shaved carrot
  • 1 small Vidalia onion, very thinly vertically sliced
  • 1 1/2 cups thinly shaved cucumber
  • 1 cup fresh flat-leaf parsley leaves

Nutrition Information

  • calories 86
  • fat 5.4 g
  • satfat 0.8 g
  • monofat 3.8 g
  • polyfat 0.6 g
  • protein 1 g
  • carbohydrate 9 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 164 mg
  • calcium 49 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine vinegar, oil, salt, and pepper in a medium bowl, stirring with a whisk. Add carrot and onion; toss to coat. Let stand 5 minutes. Add cucumber and parsley to bowl; toss to coat.