Cucumber-Carrot Salad

Recipe Ingredients

1/4 cup	59ml	Seasoned rice vinegar
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Vegetable oil
1/4 teaspoon	1.3ml	Grated peeled gingerroot
1/8 teaspoon	0.6ml	Salt
1 cup	110g / 3.9oz	Sliced carrot
2 tablespoons	30ml	Green onion - sliced
2 tablespoons	30ml	Red bell pepper - finely chopped
1/2		Cucumber - halved lengthwise seeded and sliced

Recipe Instructions

Combine first 5 ingredients in a medium bowl; stir with a whisk.

Add carrot and remaining ingredients; toss to coat. Cover and chill 30 minutes.

Source:
Cooking Light, April 1995, page 108

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