Tangy carrot and cucumber salad
28
- Prep Time10 min
- Total Time10 min
- Makes4 Cups
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 1g, Carbohydrates 8g, Fibre 1g, Sodium 160mg.
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.
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