Prep 10 mins
Cook 0 mins
Very low calorie and flavorful!
Make and share this Korean Carrot and Cucumber Salad recipe from Food.com.
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon Splenda granular or 1 teaspoon sugar
- 2 teaspoons canola oil
- 2 teaspoons sesame oil
- 1⁄2 teaspoon minced garlic
- 1⁄4 teaspoon ground red pepper
- 2 cups chopped and seeded cucumbers
- 1 (10 ounce) bagmatchstick carrots
- 1 teaspoon sesame seeds, toasted
- Combine first 7 ingredients in a large bowl, stirring well with a whisk.
- Add cucumbers and carrots and toss to coat.
- Sprinkle with sesame seeds.
We love this! It is so delicious and such a nice change of pace. I've made it a million times. All the kids love it, too. If you don't like spicy, you can cut back the red pepper and/or garlic, but I make it as written because we enjoy the spice! Thanks!
This makes a light, mild and refreshing salad. It's ideal for those looking to get more raw veggies in their diets. I'm looking for more ways to utilize fresh cucumbers, so I like this recipe for that reason also. The salad is most attractive when first mixed together, but I also enjoy the leftovers the next day. I first came across this recipe from Cooking Light online about a year ago, and I agree with what one of the reviewers there suggested--that this recipe makes a little too much dressing (for my preferences), and the extra dressing can be used on steamed, roasted or sauteed veggies. I like to use 3 tablespoons or about half of the dressing on the salad itself, and mix the remainder on other vegetables I'm serving.
I really liked this recipe. It has just the slightest bite to it, very nice. Next time I make it I will leave out the cucumbers. I like just the carrots better and it last longer in the fridge without the cukes. Thanks.