Tangy carrot and cucumber salad

Prep 10 min
Makes 4 Cups



1/3 cup
rice vinegar
1/2 tsp
1/2 tsp
1/2 tsp
dark sesame oil
English cucumber
medium shallot


  • Stir vinegar with sugar, salt, chili garlic sauce and sesame oil in a large bowl until sugar is dissolved.
  • Slice cucumber in half lengthwise, then into quarters crosswise. Using a mandolin, julienne cucumber, carrots and shallot.
  • Toss vegetables in rice-vinegar mixture. Serve immediately or refrigerate up to one day.

Kitchen Tip:

This salad gets better the longer it sits. Excellent as a side salad, burger topping or pita filling. For best results, do not run the cucumber back and forth across the cutting blade; only run it only in one direction.


Calories 32
Protein 1 g
Carbohydrates 8 g
Fibre 1 g
Sodium 160 mg

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Photo credit: John Cullen

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