Cool and refreshing Asian salad. Very simple!
Original recipe makes 2 servings
1/4 cup seasoned rice vinegar
1 teaspoon white sugar
1/2 teaspoon vegetable oil
1/4 teaspoon grated peeled ginger
1/4 teaspoon salt
1 cup sliced carrot
2 tablespoons sliced green onion
2 tablespoons minced red bell pepper
1/2 cucumber – halved lengthwise, seeded, and sliced
- Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.
- Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.
- Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
Calories: 59 kcal
Carbohydrates: 11.5 g
Cholesterol: 0 mg
Fat: 1.4 g
Fiber: 2.4 g
Protein: 1.2 g
Sodium: 336 mg