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Recipe tags: Easy, No Cook, Refrigerator, Vegetarian

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Salads and salad dressings

Cucumber-Carrot Salad

Recipe submitted by DaVita dietitian Kim from Michigan.

Portions:   4     

Serving size:  1/2 cup

Ingredients

• 1/4 cup unseasoned rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon olive oil
• 1/8 teaspoon black pepper
• 1 cup carrots, sliced 
• 2 tablespoons green onion, sliced
• 2 tablespoons  red bell pepper, finely chopped
• 1/2 cucumber halved, seeded and sliced (about 1 cup)
• 1/2 teaspoon Mrs. Dash®  Italian Medley Seasoning Blend

Preparation

• Combine rice vinegar, sugar, olive oil and black pepper in a medium bowl. Stir with a whisk. 
• Add carrots, onion, red bell pepper, cucumber and Mrs. Dash®; toss to coat.
• Cover and chill 30 minutes.

Nutrients per serving

• Calories: 25
• Protein: 0 g
• Carbohydrate: 6 g
• Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 22 mg
• Potassium: 180 mg
• Phosphorus: 22 mg
• Calcium: 20 mg
• Fiber: 1 g

Renal and Renal Diabetic Food Choices

• 1 vegetable, medium potassium

Helpful Hints

• Select unseasoned rice vinegar or substitute cider vinegar if unavailable. Avoid seasoned rice vinegar, as it contains 240 milligrams of sodium for only one tablespoon.

What's everyone saying?

1 reviews  |  Avg. User Rating:  |  Write a review

  joann b. of Hop Bottom, PA , says:

This was very yummy, great for a hot summer day

Reviewed: Jun. 02, 2009, 8:01 PM  -  Inappropriate review?   

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