Carrot and cucumber salad

This quick and delicious salad goes well with asian dishes, especially pork, chicken or fish.

Time

8 minutes total

Storage notes

best eaten fresh; can be kept in the fridge for up to 1 hour

Difficulty

very easy

Yield

440 g (servings 2 –4)

Ingredients

Weight

Volume

Procedure

Cucumbers, peeled, seeded and julienne

210 g

2 medium

Carrots, peeled and julienne

36 g

1 small

Scallions, finely sliced

30 g

3 tbsp

Sea salt

3 g

½ tsp

Raw sugar or palm sugar

2.3 g

½ tsp packed

Place in a bowl and combine.

Mix gently.

Rice vinegar

60 g

12 tsp

Add to A.

Mix gently.

Rice vinegar

to taste

Season. Aim for a good balance of sweet and sour.

Making ahead

Prepare A. Set aside until service and proceed with B.

Nutrition

Serving size 220 g; calories 52.3 kcal, kilojoules 221.7 kJ, protein 1.5 g, carbohydrates 7.6 g, sugar 5.9 g, fat 0.3 g, saturated fat 0 g, unsaturated fat 0 g, trans fat 0 g, fiber 2.2 g, cholesterol 0 mg,

Type salad

Author bhsimon

Yield

Servings

–

Serving size 110–220 g

Serve	Per serve
Energy (kcal)	52.3
Energy (kJ)	221.7
Protein (g)	1.5
Fat (g)	0.3
Carbs (g)	7.6
Sugars (g)	5.9
Fiber (g)	2.2
Sodium (mg)	771.7
Cholesterol (mg)	0

Full details