Cucumber and carrot salad with Asian dressing
Cucumber and carrots are a perfect combination in this nutritious, gluten and dairy-free summer salad, and a great accompaniment to a main dish.
Serves: 4
Time to make: 15 mins
Hands-on time: 15 mins
Ingredients
- 2 tablespoons rice wine vinegar
- 2 tablespoons sweet chilli sauce
- 2 teaspoons grated fresh ginger
- 1 small garlic clove, crushed
- 1½ cucumbers, halved lengthways and chopped into ½cm slices
- 2 carrots, grated
- ½ bunch fresh coriander, leaves only
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Instructions
1 Combine the vinegar, chilli sauce, ginger and garlic in a serving bowl. Add the cucumber and marinate for about 10 min.
2 Stir the grated carrot and the coriander leaves through the cucumber mixture just before you serve the salad.
Nutrition Info (per serve)
-
Calories 51 cal
-
Kilojoules 213 kJ
-
Protein 1.6 g
-
Total fat 0.4 g
-
Saturated fat 0.1 g
-
Carbohydrates 10 g
-
Sugar 9.3 g
-
Dietary fibre 3 g
-
Sodium 118 mg
-
Calcium 44 mg
-
Iron 0.7 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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