Cucumber-carrot salad
2 Servings
Ingredients
| Quantity | 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 | |
Directions
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.