Cucumber and Shaved Carrot Salad is an easy and refreshing side that complements most main dishes.

Elizabeth Nelson
Recipe by Cooking Light June 2014

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Recipe Summary

Yield:
Serves 4 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine olive oil, vinegar, sugar, salt, and crushed red pepper in a large bowl, stirring with a whisk until sugar dissolves. Shave carrots into thin strips using a vegetable peeler. Combine carrot, cucumber, and shallot. Add carrot and cucumber mixture to rice vinegar mixture; toss to coat. Serve immediately.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

53 calories; fat 3.5g; saturated fat 0.5g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 0g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 143mg; calcium 0mg.
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