Ingredients45 m servings 59 cals
- Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.
- Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.
- Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
Per Serving: 59 calories; 1.4 g fat; 11.5 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 336 mg sodium. Full nutrition
ReviewsRead all reviews 25
I added 1 tsp of sesame oil and it made all the difference!
Two of us really liked the flavor and felt it was worth adjusting the recipe to tone down the vinegar. I think maybe half vinegar and half apple juice and then reduce or eliminate the sugar. Th...
Only change I made was using Splenda for the sugar, otherwise, followed the recipe to the letter. This is a really nice salad, low in calories (and even lower with a sugar substitute) and in fa...
Good salad. I made the dressing as the recipe instructed - it is light and tasty. I added coarsly sliced snow peas and sprinkled toasted seasame seeds on top of the cucumber/onion/pepper/carro...
This salad is amazing!!!! I just happened to have all ingredients on hand and decided to try this recipe. I am so glad I did. This a great change to the cucumber salad I make. Shredding the carr...
So Yummy! If left to sit in the refrigerator overnight, all of the veggies soak up more flavor, however we had it this first time right when it was finished!!
I grated the carrot and replaced the vegetable oil with sesame oil and this was great. Will most certainly make it over and over.
Okay y'all! This recipe is awesome!! I doubled the dressing and tripled the veggies!! Yum diddlyum!!! Wil definitely be making again!
Pretty good salad. I sliced the cucumbers and carrots really thin in the food processor, and that had a nice effect. The ginger and seasoned vinegar came through quite well. A nice salad--a l...