Asian Cucumber & Carrot Salad

After three Pork Fat posts in a row, the time has come to embrace the new year and new beginnings by posting a healthy recipe! I found this recipe for Cucumber-Carrot Salad on the Cooking Light site, made a few changes and served it with Lamb Chops with Spicy Peanut Sauce for dinner a couple of nights ago. I am always on the lookout for easy side dishes to go with Asian-inspired chicken, beef and lamb dishes and this definitely fit the bill.

 

This is a great little basic salad that lends itself to infinite variations. I wanted a simple and crisp side with the spicy lamb so didn’t add anything else this time around. Depending on what else is being served, I think that cilantro or mint, red onion or shallot, Thai chilies or jalapeño would all make excellent additions.

Asian Cucumber and Carrot Salad

Ingredients:

• 1/2 cup seasoned rice vinegar
• 2 teaspoons dark brown sugar
• 1 teaspoon vegetable oil
• 3/4 teaspoon grated peeled ginger
• 1/8 teaspoon salt
• 1 1/2 cup sliced carrot
• 4 tablespoons sliced green onions
• 1 cucumber, halved lengthwise, seeded and sliced

Directions:

1. Combine the first 5 ingredients in a salad bowl; stir with a whisk.
2. Add the carrot, green onions and cucumber. Toss to coat.
3. Cover and chill for 30 minutes.