Carrot Cucumber Salad
This carrot cucumber salad is a light and heathy mixture of crisp cucumber and crunchy carrots. The sesame oil and rice vinegar Asian inspired dressing pairs perfectly. Try this delicious side dish with your favorite grilled meats.
- ¼ cup rice vinegar
- 2 tablespoon cilantro chopped
- 1 tablespoon sesame oil
- ⅛ teaspoon chili powder
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 cucumber medium, sliced ¼ inch thick
- 2 carrots medium, cut into matchsticks
- ½ red onion small, thinly sliced
Combine rice vinegar, cilantro, sesame oil, chili powder, and salt and pepper in a large bowl. Whisk to combine.
Add cut cucumbers, carrots, and red onion to bowl. Toss with vinaigrette until evenly coated.
Refrigerate for 2 to 4 hours, tightly covered in the refrigerator.
Prep the carrots, cucumbers, and red onions ahead of time. Store separately in storage bags or containers in the refrigerator. Mix the dressing and and add sliced vegetables a couple hours before needed.
This carrot cucumber salad should be kept in the refrigerator and can be kept for up to 8 hours. After that, they salad will begin to get soggy.
Adapted from Eating Well
Serving: 4g | Calories: 61kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 170mg | Potassium: 223mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5182IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg