Carrot-cucumber salad

Delight in the crisp freshness of our carrot-cucumber salad. A harmonious blend of flavors and textures, this salad is a refreshing addition to any meal.

Ingredients:

• ¼ cup rice wine vinegar
• 2 tablespoons snipped fresh cilantro
• 1 tablespoon toasted sesame oil
• ¼ teaspoon salt
• ⅛ teaspoon chipotle chili powder
• ⅛ teaspoon black pepper
• 1 medium cucumber, halved lengthwise and cut into 1/4-inch slices (340g)
• 2 medium carrots, cut into matchstick size pieces (1 cup)
• ½ small red onion, thinly sliced (1/2 cup)

Instructions:

1. Combine vinegar, cilantro, oil, salt, chili powder, and black pepper in a big bowl. Add cucumber, carrots, and red onion. Mix well. Cover and refrigerate for 2 to 4 hours. Serve the salad on four plates.

Summary:

• Calories: 240 kcal
• Fat: 14 g
• Protein: 3 g
• Carbs: 26 g
• Potassium: 845 mg
• Magnesium: 53 mg