Carrot Cucumber Salad

Carrot Cucumber Salad with Ginger

Often we’ll have raw veggies with supper. Sometimes I’ll make this carrot cucumber salad for a little variety. It is a great make-ahead recipe because it tastes better after sitting for a couple hours. The ginger and vinegar make the dressing tangy. Our table gives it a five out of six "will eat it" rating.

Carrot Cucumber Salad

¼ cup rice vinegar or white wine vinegar

1 Tablespoon sugar

½ Tablespoon olive oil

½ teaspoon grated ginger root

¼ teaspoon salt

1/8 teaspoon black pepper

dash of red pepper flakes

1 cup sliced carrots

1 Tablespoon sliced green onion

2 Tablespoons chopped yellow or red pepper

½ English cucumber quartered lengthwise, then sliced crosswise

• Whisk together the first seven ingredients to make a dressing.
• Add the vegetables. Stir to coat.
• Refrigerate at least one hour before serving.
• Season with salt and pepper if necessary before serving.

Notes: It might seem like there is not enough dressing, but the veggies will let off some water as they sit. You substitute prepared shredded carrots for the sliced carrots to save on prep work. Ginger lasts for a long time in the freezer, making it easy to keep on hand.

Question

What do you do to keep veggies interesting for your family?