Cool Cucumber and Carrot Salad
Per ServingCool Cucumber and Carrot Salad |
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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.