Cucumber-Carrot Salad

This mix of vegetables is reminiscent of namasu, a salad brought to the islands by the Japanese.

Yield: 2 servings (serving size: 1 cup)

Ingredients

• 1/4  cup  seasoned rice vinegar
• 1  teaspoon  sugar
• 1/2  teaspoon  vegetable oil
• 1/4  teaspoon  grated peeled gingerroot
• 1/8  teaspoon  salt
• 1  cup  sliced carrot
• 2  tablespoons  sliced green onions
• 2  tablespoons  finely chopped red bell pepper
• 1/2  cucumber, halved lengthwise, seeded and sliced (about 1 cup)

Preparation

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.

Nutritional Information

Calories:

60 (21% from fat)

Fat:

1.4g (sat 0.3g,mono 0.4g,poly 0.7g)

Protein:

1.2g

Carbohydrate:

10.6g

Fiber:

2.8g

Cholesterol:

0.0mg

Iron:

0.7mg

Sodium:

173mg

Calcium:

32mg