Cucumber-Carrot Salad

Quick & easy…..added almonds….and a couple drops of Soy sauce…..with a diced tomato. Used someone elses suggestion and added some apple juice and olive oil instead of vegtable oil. Very nice & very easy…

This was great and easy to make. I used apple cider vinegar instead of the other because I did not have any and used ginger paste instead of fresh ginger . Will probably do this again.

Added 1tsp more of sugar. Very refreshing salad. Grated the carrots as my husband doesn’t care for the chunks/pieces. Will make again.

We added a reduced quantity of balsamic vinegar instead of rice vinegar and also added and few cubes of cooked chicken and tinned sweet corn. It tasted heavenly and we loved it. Will definitely make it again maybe with a small twist of ingredients

This was really good! I added a little cauliflower florets because I had it! Tasty and I loved how low it was in fat and calories. Will certainly make again!

Two of us really liked the flavor and felt it was worth adjusting the recipe to tone down the vinegar. I think maybe half vinegar and half apple juice and then reduce or eliminate the sugar. The fresh ginger really makes the recipe. I gave it three stars because the vegies are a great combo and the recipe has potential to adjust according to personal tastes.

This salad was amazing!

I grated the carrot and replaced the vegetable oil with sesame oil and this was great. Will most certainly make it over and over.

Served this along side very spicy grilled chicken breasts and thank goodness I did! The cucumbers and carrots were extremely helpful in cooling down the spice from the chicken. I think letting this salad sit a little longer might help to marry the flavors but it was still pretty good and will make it again. Very easy to assemble and this made exactly enough for two.

Okay y’all! This recipe is awesome!! I doubled the dressing and tripled the veggies!! Yum diddlyum!!! Wil definitely be making again!

What a great summertime salad! Goes really well with chicken. I made the recipe without olive oil and used sesame oil instead.

So easy & delicious! Reminds me of the ginger salad you get at sushi restaurants. A great summer side dish.

I thought it was excellent except a little too vinegary for me. Thks

This is a great side salad, definitely refreshing. Next time I may boost the ginger to closer to a half teaspoon. I served it with the Spicy Orange Bison Meatballs (over rice) from this site, and it made a wonderful complete meal.

We liked it alot, added thinly sliced radishes instead of the peppers, just our taste choice. Good dressing, and the salad keeps well.

Pretty good. Would be a good summer salad. I would probably make it again.

very very good!! refreshing and amazing!! will do it again , great spring and summer side dish

So Yummy! If left to sit in the refrigerator overnight, all of the veggies soak up more flavor, however we had it this first time right when it was finished!!

Pretty good salad. I sliced the cucumbers and carrots really thin in the food processor, and that had a nice effect. The ginger and seasoned vinegar came through quite well. A nice salad–a little different–for summer. Don’t know yet how it tasted the second day yet. I doubled the recipe, and had some left over. Will update. Update: The next day(s) it tasted very good still. Still had a crunch and the flavors really developed a little more. Will make again.

East and very pretty. Served with Marinated Wild Salmon also from this site and brown rice. I had to use cilantro as I was out of green onions. A nice sub or addition if you have any on hand. I liked the vinegar but definitely reduce the quantity if you are sensitive to its strength.

If seasoned rice vinegar has salt/sugar in it, do I still add more? I just had the natural rice vinegar and upped the seasoning a bit. I love the color and crunch. I am going to let it marry a bit before we eat it. There are so many possibilities for this as far as adding other veggies. Will make it again.