![](https://cdn.statically.io/img/www.allrecipes.com/thmb/6KYxXt2dd0oVh7cimHuWa_tO2NE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1322308-3226f3b2c8cd4c1db46bd5e72ac23f0a.jpg)
Ingredients
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1 large English cucumber
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1 cup shredded carrots
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2 tablespoons rice wine vinegar
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1 teaspoon white sugar
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½ teaspoon minced fresh ginger
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½ teaspoon salt
Directions
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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.
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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.