6
(Photo: Roberto Caruso)
This fresh, flavourful salad is a perfect pairing for any dish.
4 tsp rice vinegar
2 tsp fish sauce
1/4 tsp salt
1/4 tsp granulated sugar
1 English cucumber, peeled
2 medium carrots, peeled
2 cups coarsely chopped cilantro
Whisk vinegar with fish sauce, salt and sugar in a large bowl.
Peel long ribbons from cucumber into vinegar mixture. Repeat the process with carrots. Add cilantro and toss to coat. Serve with Quick Curried Crab Cakes.
Calories 29, Protein 1g, Carbohydrates 6g, Fibre 2g, Sodium 408mg.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.