Tangy carrot and cucumber salad

0

( 3 ratings )

Preparation time:
10 minutes
Makes:
4 Cups
John Cullen


 
John Cullen

Ingredients

  • 1/3 cup rice vinegar
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp hot chili-garlic sauce
  • 1/2 tsp dark sesame oil
  • English cucumber
  • carrots
  • medium shallot

Instructions

  • 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.

Nutrition (per Serving)

calories
32 
protein
g
carbohydrates
g
fibre
g
sodium
160 mg

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