Nutrition per serving may change if servings are adjusted.
¼ cup rice wine vinegar
2 tablespoons snipped fresh cilantro
1 tablespoon toasted sesame oil
¼ teaspoon salt
⅛ teaspoon chipotle chili powder
⅛ teaspoon black pepper
1 medium cucumber, halved lengthwise and cut into ¼-inch slices (12 ounces)
2 medium carrots, cut into matchstick size pieces (1 cup)
½ small red onion, thinly sliced ( ½ cup)
In a large bowl whisk together vinegar, cilantro, oil, salt, chili powder, and black pepper. Stir in cucumber, carrots, and red onion. Toss to coat. Cover with plastic wrap or foil and chill for 2 to 4 hours before serving. Divide salad among four serving plates.