Gingered Cucumber-Carrot Salad Recipe

Gingered Cucumber-Carrot Salad Recipe photo by Taste of Home

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“This delicious salad with vegetables and ginger is quick, easy and a little different from the usual tossed greens,” promises Alexandra Armitage of Nottingham, New Hampshire.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Gingered Cucumber-Carrot Salad Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

15 15

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

In a bowl, combine the cucumber, carrots and parsley. In a small bowl, whisk the oil, vinegar, ginger, salt and pepper. Pour over cucumber mixture and toss to coat. Refrigerate until serving. Serve with a slotted spoon. Yield: 2 servings.

Nutritional Facts 1 cup equals 95 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 321 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Originally published as Gingered Cucumber-Carrot Salad in Light & Tasty June/July 2006, p19