Carrot-Cucumber Salad

Carrot-Cucumber Salad

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From: Diabetic Living Magazine

Carrot salads are refreshing, and this one—with cucumbers, red onion and a zesty cilantro-chili vinaigrette—is sure to become a new favorite. It's excellent served with grilled fish.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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)

Preparation

  • Prep

  • Ready In

  1. 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.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 60 calories; 4 g fat(1 g sat); 1 g fiber; 8 g carbohydrates; 1 g protein; 14 mcg folate; 0 mg cholesterol; 3 g sugars; 5,232 IU vitamin A; 5 mg vitamin C; 26 mg calcium; 0 mg iron; 200 mg sodium; 234 mg potassium
  • Nutrition Bonus: Vitamin A (105% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ fat

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