Ingredients for Korean Carrot And Cucumber Salad
- Low Sodium Soy Sauce
- 2 tablespoons rice vinegar
- Splenda Granular
- Canola Oil
- 1 tablespoon sesame oil
- 1 clove minced garlic
- Ground Red Pepper
- 1 cup thinly sliced cucumbers
- 1 cup julienned carrots
- 1 tablespoon toasted sesame seeds
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How to Make Korean Carrot And Cucumber Salad
- In a large bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce (low sodium preferred), 1 tablespoon sesame oil, 1 teaspoon sugar, 1/2 teaspoon red pepper flakes (adjust to taste), 1 clove minced garlic, and 1/4 teaspoon ground black pepper.
- Add 1 cup thinly sliced cucumbers and 1 cup julienned carrots to the bowl. Gently toss to ensure all vegetables are evenly coated with the dressing.
- Sprinkle 1 tablespoon toasted sesame seeds over the salad and serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
9g
Fat
1g
Carbs
1g
