Cucumber-Carrot Salad

Seasoned rice vinegar and fresh ginger give this cucumber and carrot salad a bit of an Asian flair.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 59 Calories

Ingredients

• ¼ teaspoon salt
• 1 teaspoon white sugar
• ½ teaspoon vegetable oil
• 2 tablespoons minced red bell pepper
• 1 cup sliced carrot
• ¼ cup seasoned rice vinegar
• 2 tablespoons sliced green onion
• ¼ teaspoon grated peeled ginger
• ½ cucumber - halved lengthwise, seeded, and sliced

Recipe Instructions

Step 1

Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.

Step 2

Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.

Step 3

Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.