Gingered Cucumber Carrot Salad

Total Time
15mins
Prep 15 mins
Cook 0 mins

From Light & Tasty. I haven't made this yet, but it looked tasty and fresh.

Ingredients Nutrition

  • 1 medium cucumber, peeled, halved lengthwise, seeded, and thinly sliced
  • 2 small carrots, thinly sliced
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon olive oil
  • 2 teaspoons white balsamic vinegar
  • 34 teaspoon minced fresh gingerroot
  • 14 teaspoon salt
  • 18 teaspoon pepper

Directions

  1. Combine cucumber, carrots, and parsley in a bowl.
  2. In a small bowl, whisk together the remaining ingredients. Pour over salad and toss to coat. Refrigerate until serving. Serve with a slottd spoon.

Reviews

(3)
Most Helpful

I really like this one and my very picky husband did too, I added chives, onions and celerey,,made it 3 times so far, thanks for posting Halcyon Eve.

chrismcw1976 September 02, 2012

Since I like fresh veggies, this was certainly edible. But there was no taste at all to us. I detected the least bit of ginger, though my husband found no taste. I love the idea of this recipe but it would need a lot more sauce to make this something we'd repeat. Thanks for a healthy one to try, though!

ladypit August 18, 2007

this is a nice crunchy salad. i couldn't find white balsamic vinegar, so i subbed half regular balsamic and half white wine vinegar. the flavors weren't as bold as i expected. next time i will add even more ginger. and don't leave out the parsley! you definitely taste it in this salad. a longer chilling time improves the flavor. i had the leftovers the next day for lunch and enjoyed them.

graffeetee June 08, 2007

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