Cool Cucumber and Carrot Salad
Per ServingCool 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
Ingredients
| 2 | large | cucumbers |
| 3 | large | carrots, peeled and cut diagonally into 1/8-inch-thick slices |
| 2 | Tbsp. | minced chives |
| Dressing | ||
| 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 |
Directions
- 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.
- Add the cucumbers, carrots, and chives to a bowl.
- Whisk together the dressing ingredients. Pour the dressing over the vegetables. Toss well. Cover and refrigerate until serving time. Serve chilled.
