Recipe Summary test
Ingredients
2
Original recipe yields 2 servings
Directions
Nutrition Facts
Per Serving:
59 calories; protein 1.2g; carbohydrates 11.5g; fat 1.4g; sodium 335.5mg. Full Nutrition
Most helpful positive review
Most helpful critical review
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. The fresh ginger really makes the recipe. I gave it three stars because the vegies are a great combo and the recipe has potential to adjust according to personal tastes. Read More
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(2) Reviews: Most Helpful
lutzflcat Allstar
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 fat. Great for people watching their diet but delicious for those who aren't as well. Nice crunch with just the right complement of sweet-sour. Read More
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(31) 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/carrot of the recipe. The salad is so colourful and lasts well. I made it to serve with Easter Dinner and I will make this again. Read More
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(15) Advertisement
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 carrot was the only change(used one medium size carrot) I made. I only wish I would have found this recipe a lot sooner!! Folks go ahead and try it. You will love it. Thank you very much. Read More
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(6) 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!! Read More
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(4) 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 little different--for summer. Don't know yet how it tasted the second day yet. I doubled the recipe and had some left over. Will update. Update: The next day(s) it tasted very good still. Still had a crunch and the flavors really developed a little more. Will make again. Read More
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(3) Advertisement
East and very pretty. Served with Marinated Wild Salmon also from this site and brown rice. I had to use cilantro as I was out of green onions. A nice sub or addition if you have any on hand. I liked the vinegar but definitely reduce the quantity if you are sensitive to its strength. Read More
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(3) Okay y'all! This recipe is awesome!! I doubled the dressing and tripled the veggies!! Yum diddlyum!!! Wil definitely be making again! Read More
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(3) I grated the carrot and replaced the vegetable oil with sesame oil and this was great. Will most certainly make it over and over. Read More
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(3) 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. The fresh ginger really makes the recipe. I gave it three stars because the vegies are a great combo and the recipe has potential to adjust according to personal tastes. Read More
Helpful
(2)