Pungent Carrot And Cucumber Salad With Ginger And Garlic
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By Shaun Gray
Pungent Carrot And Cucumber Salad With Ginger And Garlic
3 steps
Prep:10minCook:1min
Updated at: Thu, 17 Aug 2023 10:36:11 GMT
Nutrition balance score
Unbalanced
Glycemic Index
47
Low
Glycemic Load
7
Low
Nutrition per serving
Calories62.3 kcal (3%)
Total Fat0.2 g (0%)
Carbs14.8 g (6%)
Sugars9.2 g (10%)
Protein0.9 g (2%)
Sodium214.7 mg (11%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2carrots
medium, peeled and sliced into 1/2 inch rounds
2Cucumbers
medium, peeled, halved lengthwise, seeded, and cut into 1/2 inch slices
2 tablespoonsminced ginger
1 tablespoonmince garlic
1 tablespoonchili pepper
minced fresh
2 tablespoonssugar
⅓ cuprice vinegar
2 tablespoonsfish sauce
optional
salt
to taste
freshly ground pepper
to taste
2ice cubes
Instructions
Step 1
Fill a small pot with cold water and a tray of ice cubes. In a small saucepan, bring 1 quart of salted water to boil over high heat. Throw the carrots into the boiling water and cook for 30 seconds. Drain, immediately plunge into the ice water to stop the cooking process, and drain again.
Step 2
In a medium bowl, combine the carrots with all the remaining ingredients except the ice cubes and toss well to combine. Chill until ready to serve.
Step 3
About 10 minutes before you're going to serve the dish, toss on the ice cubes and stir occasionally. When the cubes have melted, you're ready to serve.
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