Rating: 3 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

"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

Kathy Kitchens, R.D.
Recipe by Cooking Light March 2007

Gallery

Credit: Becky Luigart-Stayner; Styling: Melanie J. Clarke, Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

47 calories; calories from fat 52%; fat 2.7g; saturated fat 0.3g; mono fat 0.8g; poly fat 0.5g; protein 0.9g; carbohydrates 5.4g; fiber 1.4g; cholesterol 0mg; iron 0.3mg; sodium 227mg; calcium 19mg.
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