Cucumber, Carrot, and Ginger Salad
Recipe by Anne Talbot-Kleeman from allrecipes.com
Dinner 1 Hr. 10 Mins.
Ingredients
4
4 servings
- •1 large English cucumber
- •1 cup shredded carrots
- •2 tablespoons rice wine vinegar
- •1 teaspoon white sugar
- •½ teaspoon minced fresh ginger
- •½ teaspoon salt
Instructions
- Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
- Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.
Nutritional Facts
Per 4 servings
- Calories: 27
- Carbohydrate: 6g
- Fat: 0g
- Fiber: 2g
- Protein: 1g
- Sugar: 4g
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