Cucumber, Carrot, and Ginger Salad

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This is a simple and quick salad for cucumber season. It reminds me of those tangy vegetables they serve at many Japanese restaurants. It's hard to beat a fresh salad that has this much flavor and only 6 ingredients!

Submitted by Anne Talbot-Kleeman

Published on August 6, 2014

Prep Time:

10 mins

Additional Time:

1 hr

Total Time:

1 hr 10 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 large English cucumber
1 cup shredded carrots
2 tablespoons rice wine vinegar
1 teaspoon white sugar
½ teaspoon minced fresh ginger
½ teaspoon salt

Directions

Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.

Nutrition Facts (per serving)

27	Calories
0g	Fat
6g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 27
% Daily Value *
Total Fat 0g	0%
Sodium 314mg	14%
Total Carbohydrate 6g	2%
Dietary Fiber 2g	6%
Total Sugars 4g
Protein 1g	2%
Vitamin C 6mg	7%
Calcium 11mg	1%
Iron 0mg	1%
Potassium 108mg	2%

* 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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