Sweet Cucumber & Carrot Salad
6
Servings
Servings
15m PT15M
Prep Time
Prep Time
5m PT5M
Cook Time
Cook Time
20m
Ready In
Ready In
Recipe: #25893
April 07, 2017
Categories: Lunch, Salads, Vegetable Salad, Vegetables, Carrot, Cucumber, Onions, Southern, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Summer, Refrigerator, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch more
"This cuke salad makes for a tasty side or to be enjoyed on its own."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (164.5 g)
- Calories 129.2
- Total Fat - 3.7 g
- Saturated Fat - 1.2 g
- Cholesterol - 9.3 mg
- Sodium - 496.1 mg
- Total Carbohydrate - 20.2 g
- Dietary Fiber - 1.2 g
- Sugars - 18.5 g
- Protein - 3.8 g
- Calcium - 19.1 mg
- Iron - 0.4 mg
- Vitamin C - 9.4 mg
- Thiamin - 0.1 mg
Step 1
Toss the vegetables together in a medium bowl.
Step 2
Heat the water, sugars, vinegar, and fish sauce (adding it bit by bit) over medium heat, stirring, until sugar dissolves.
Step 3
Remove from heat and pour over vegetables. Refrigerate until ready to serve.
NOTE: This salad will keep for up to 3 days in the refrigerator.
Tips & Variations
No special items needed.
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