Carrot & Cucumber Salad

Yield: 8     (serving size: 3/4 cup)

3 tbsp. low-sodium soy sauce

2 tbsp. rice vinegar

1 tsp. sugar

2 tsp. canola oil

2 tsp. dark sesame oil

1/2 tsp. minced garlic

1/4 tsp. ground red pepper

2 cups chopped seeded cucumber

1 (1o oz. bag) matchstick-cut carrots

1 tsp. sesame seeds, toasted

  1. Combine first (7) ingredients in a large bowl, stirring well with whisk. Add cucumber and carrot; toss well. Sprinkle with sesame seeds.

CALORIES 47 (52% from fat); FAT 2.7g (sat. fat 0.3g); CHOL 0mg; SOD 227mg; CARB 5.4g; FIBER 1.4g; PROTEIN 0.9g

from Cooking Light magazine, March 2007

carrot-salad

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