Diabetes Forecast

The Healthy Living Magazine

Cool Cucumber and Carrot Salad

Per Serving

Cool Cucumber and Carrot Salad

Makes: 6 servings
Serving Size: 1 cup
Calories 45
Fat 1.5 g
Saturated Fat 0.2 g
Trans Fat 0 g
Carbohydrate 6 g
Fiber 2 g
Sugars 4 g
Cholesterol 0 mg
Sodium 215 mg
Potassium 230 mg
Protein 1 g
Phosphorus 35 mg
Choices: Nonstarchy Vegetable 1, Fat 0.5
  • Makes: 6 servings
  • Serving Size: 1 cup
  • Preparation Time: 25 minutes


2 large cucumbers
3 large carrots, peeled and cut diagonally into 1/8-inch-thick slices
2 Tbsp. minced chives
1/4 cup rice vinegar
1 Tbsp. lower-sodium soy sauce
2 tsp. sesame oil
1 tsp. sugar
1/4 tsp. cayenne powder
1/4 tsp. salt
1/4 tsp. freshly ground black pepper


  1. Peel the cucumbers lengthwise, leaving some skin in place to create a striped pattern. Cut the cucumbers in half lengthwise and, if desired, scrape out the seeds with a spoon. Thinly slice the cucumbers.
  2. Add the cucumbers, carrots, and chives to a bowl.
  3. Whisk together the dressing ingredients. Pour the dressing over the vegetables. Toss well. Cover and refrigerate until serving time. Serve chilled.

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