| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 small or 1 large cucumber, peeled and seeded
- 2 carrots, grated
- 1 small or 1/2 large shallot, chopped
- 2 tablespoons rice wine vinegar
- 2 teaspoons Sriracha
- 1 teaspoon soy sauce
- Kosher salt and freshly ground black pepper
Instructions
- Halve and thinly slice the cucumber. Then place into a medium bowl with the grated carrots and shallots. In a small bowl, mix together the vinegar, Sriracha and soy sauce. Toss with the vegetables and season with salt and pepper only if needed. Serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 53 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 495 mg |
| Serving Size | 1 of 4 servings |
| Calories | 53 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 495 mg |
Reviews
This was great. Fresh, simple, healthy. I used matchstick cut carrots rather than grated and I like the crunch that they offered vs grated. I made it with the other two recipes from this episode and it was all fantastic. Will make again.
I loved it but my kids didn’t, hubby liked it once he got used to the heat.
I didn’t have shallots or green onions, but tried it anyway by using some onion powder. I think the taste was fine, but would have been better with regular onions. I will definitely use this again to use up some garden cucumbers, it’s a nice change from tomatoes and cucumbers.
Not a keeper. The cucumbers turned out soggy, I am sure not due to the recipe, but still not a keeper.
Loved this recipe! The acidity from the dressing really cut through the richness of the peanut sauce from the noodles in this episode and made an excellent accompaniment. I also had this recipe with pad thai and again it was a great acidic match.
Outstanding!! I added a few drops of sesame oil and the juice of 1/2 lime. I am serving it along side the sesame chicken and cabbage and noodle salad.
Loved this recipe with the other two from the show. Used the other half lime zest and juice, 2/3 bell pepper, and some of the shredded cabbage from the noodle salad recipe and added some orange zest and sesame oil from the pork chop recipe to tie in flavors from the other parts of the meal. Also, substituted mango chile vinegar for the rice vinegar and left out the sriracha. This salad added just the right amount of crunch to balance the other two dishes to make the meal a true event. Added tea and fortune cookies for dessert, and nobody went away hungry. I even had noodle salad and carrot salad leftovers after feeding FIVE adults (2 are very healthy eaters, too.
Hubby said this was a 5. I liked it too, but it was pretty spicy for me. I would cut the sricha a little or add some more veggies. I was afraid the dressing wouldn’t be enough… so I added the juice of 1/2 a lime.
Very yummy, I’m on WeightWatchers and this was only one point and very flavorful