Cucumber-Carrot Salad


  • 1/4 cup seasoned rice vinegar
  • 1 teaspoon white sugar
  • 1/2 teaspoon vegetable oil
  • 1/4 teaspoon grated peeled ginger
  • 1/4 teaspoon salt
  • 1 cup sliced carrot
  • 2 tablespoons sliced green onion
  • 2 tablespoons minced red bell pepper
  • 1/2 cucumber – halved lengthwise, seeded, and sliced


Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.

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Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.

Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.