Gingered Cucumber Carrot Salad

Submitted by Halcyon Eve

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

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 2

ingredients

• 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
• 3⁄4 teaspoon minced fresh gingerroot
• 1⁄4 teaspoon salt
• 1⁄8 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

[chrismcw1976]

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.

 

[ladypit]

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!

 

[graffeetee]

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.