Shaved Carrot, Cucumber, and Sweet Onion Salad

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Photo: Jennifer Causey; Styling: Claire Spollen
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Serves 4 (serving size: about 1 1/3 cups)
By Vanessa Pruett
June 2016
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 86
  • Fat 5.4g
  • Satfat 0.8g
  • Monofat 3.8g
  • Polyfat 0.6g
  • Protein 1g
  • Carbohydrate 9g
  • Fiber 2g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 164mg
  • Calcium 49mg
  • Sugars 4g
  • Est. added sugars 0g

How to Make It

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.

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Ratings & Reviews

unimpressive

CherylT
July 31, 2017
In CL June 2016 as companion recipe to their carne asada sandwich.  Characterless.

Super easy!

carolfitz
June 07, 2016
I make this as a side for Asian dishes. It's quick and I usually have all of the ingredients on hand.
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