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Recipe tags:

Salads and salad dressings

Cucumber-Carrot Salad

Recipe submitted by DaVita dietitian Kim from Michigan.

Yield:  4 servings     

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 sliced carrots
• 2 tablespoons sliced green onion
• 2 tablespoons finely chopped red bell pepper
• 1/2 cucumber halved, seeded and sliced (about 1 cup)
• 1/2 teaspoon Italian Blend Mrs. Dash®

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.

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