Cucumber, Carrot, and Ginger Salad

Reminiscent of veggie salads served at many Japanese restaurants, this cucumber and carrot salad delivers fresh, crisp crunch in a tasty ginger dressing.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 27 Calories

Ingredients

• 1 teaspoon white sugar
• 1 cup shredded carrots
• 2 tablespoons rice wine vinegar
• 1 large English cucumber
• 0.5 teaspoon salt
• 0.5 teaspoon minced fresh ginger

Recipe Instructions

Step 1

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.

Step 2

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.