Cucumber-Carrot Salad


Cool and refreshing Asian salad. Very simple!

Prep Time:
15 mins
Additional Time:
30 mins
Total Time:
45 mins
2 servings


  • ¼ cup seasoned rice vinegar

  • 1 teaspoon white sugar

  • ½ teaspoon vegetable oil

  • ¼ teaspoon grated peeled ginger

  • ¼ teaspoon salt

  • 1 cup sliced carrot

  • 2 tablespoons sliced green onion

  • 2 tablespoons minced red bell pepper

  • ½ cucumber - halved lengthwise, seeded, and sliced


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

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

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

Nutrition Facts (per serving)

59 Calories
1g Fat
12g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 59
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Sodium 336mg 15%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 9%
Total Sugars 7g
Protein 1g
Vitamin C 19mg 93%
Calcium 37mg 3%
Iron 1mg 3%
Potassium 336mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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