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To get wide, even strips from all sides, slightly rotate the cucumber and carrot after you remove each ribbon with a vegetable peeler. Thinly slice the slender cores and add to the salad for more crunch. Pair this salad with our Grilled Chicken with Satay Sauce.

Deb Wise
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Mindi Shapiro Levine

Recipe Summary test

Yield:
Serves 4 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and section orange; squeeze membranes over a bowl to extract juice. Add oil, vinegar, salt, and cayenne pepper to juice, stirring with a whisk. Add orange sections, red onion, cilantro, cucumber, and carrot; toss gently to combine.

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Nutrition Facts

107 calories; fat 7.2g; saturated fat 1g; mono fat 5.4g; poly fat 1g; protein 1g; carbohydrates 11g; fiber 2g; sodium 145mg; calcium 38mg; sugars 6g.
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