KOREAN CARROT AND CUCUMBER SALAD

Korean Carrot and Cucumber Salad image

Make and share this Korean Carrot and Cucumber Salad recipe from Food.com.

Provided by little_wing

Categories Korean

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon Splenda granular or 1 teaspoon sugar
2 teaspoons canola oil
2 teaspoons sesame oil
1/2 teaspoon minced garlic
1/4 teaspoon ground red pepper
2 cups chopped and seeded cucumbers
1 (10 ounce) bag matchstick carrots
1 teaspoon sesame seeds, toasted

Steps:

Combine first 7 ingredients in a large bowl, stirring well with a whisk.
Add cucumbers and carrots and toss to coat.
Sprinkle with sesame seeds.

Nutrition Facts : Calories 44.6, Fat 2.6, SaturatedFat 0.3, Sodium 226, Carbohydrate 5.2, Fiber 1.3, Sugar 2.3, Protein 0.9

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