Try this Cucumber and Carrot Asian Salad recipe, or contribute your own.
Suggest a better descriptionSpiralize the cucumbers and carrots. If you don't have a spiralizer, cut into thin slices. Place into a large bowl.
In a small bowl, combine rice vinegar, lime juice, honey, sesame oil, salt, red pepper flakes, cilantro, and sesame seeds. Pour mixture over the cucumbers and carrots. Mix together well.
Cover with plastic wrap and let sit in the refrigerator for 20 minutes to let flavors mix together.
Mix well before serving. Top with extra cilantro, sesame seeds, and dressing from the bowl, if desired. Serve and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (784g) | ||
Recipe Makes: 1 | ||
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Calories: 318 | ||
Calories from Fat: 116 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 74.4mg | 3 % | |
Potassium 1256.7mg | 33 % | |
Total Carbohydrate 51.8g | 15 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 45.5g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 318
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