Cucumber-carrot salad

Yield: 2 Servings

Measure Ingredient
¼ cup Seasoned rice vinegar
1 teaspoon Sugar
½ teaspoon Vegetable oil
¼ teaspoon Grated peeled gingerroot
⅛ teaspoon Salt
1 cup Sliced carrot
2 tablespoons Sliced green onions
2 tablespoons Finely chopped red bell pepper
½ Cucumber, (1 cup) halved lengthwise, seeded and sliced

Combine first 5 ingredients in a medium bowl; stir with a whisk. Add carrot and remaining ingredients; toss to coat. Cover and chill 30 minutes. Yield: 2 servings (serving size: 1 cup).

Per serving: 56 Calories; 1g Fat (19% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 153mg Sodium NOTES : This mix of vegetables is reminiscent of namasu, a salad brought to the islands by the Japanese.

Recipe by: Cooking Light, April 1995, page 108 Posted to MC-Recipe Digest V1 #399 by igor@... on Jan 28, 1997.

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