Cucumber-Carrot Salad

Ingredients

• 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

Directions

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

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.