Tangy carrot and cucumber salad

11

PREP TIME

10 min

Makes

4 Cups

Tangy carrot and cucumber salad

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
  • 1 English cucumber
  • 2 carrots
  • 1 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.

Nutrition (per serving)

  • Calories
  • 32,
  • Protein
  • 1 g,
  • Carbohydrates
  • 8 g,
  • Fibre
  • 1 g,
  • Sodium
  • 160 mg.

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.