Recipes Salad Vegetable Salad Recipes Carrot Salad Recipes Cucumber, Carrot, and Ginger Salad Be the first to rate & review! 2 Photos This is a simple and quick salad for cucumber season. It reminds me of those tangy vegetables they serve at many Japanese restaurants. It's hard to beat a fresh salad that has this much flavor and only 6 ingredients! Submitted by Anne Talbot-Kleeman Published on August 6, 2014 Save Rate Print Share Close Add Photo Prep Time: 10 mins Additional Time: 1 hr Total Time: 1 hr 10 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 large English cucumber 1 cup shredded carrots 2 tablespoons rice wine vinegar 1 teaspoon white sugar ½ teaspoon minced fresh ginger ½ teaspoon salt Directions Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots. Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving. I Made It Print Nutrition Facts (per serving) 27 Calories 0g Fat 6g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 27 % Daily Value * Total Fat 0g 0% Sodium 314mg 14% Total Carbohydrate 6g 2% Dietary Fiber 2g 6% Total Sugars 4g Protein 1g 2% Vitamin C 6mg 7% Calcium 11mg 1% Iron 0mg 1% Potassium 108mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.