Carrot salads are refreshing, and this one—with cucumber, red onion and a zesty cilantro-chile vinaigrette—is sure to become a new favorite. It’s excellent served with grilled fish.
Ingredients:
¼ cup rice vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon toasted sesame oil
¼ teaspoon salt
⅛ teaspoon chipotle chile powder
⅛ teaspoon ground pepper
1 medium cucumber, sliced into ¼-inch half-moons
2 medium carrots, cut into matchsticks (1 cup)
½ small red onion, thinly sliced (½ cup)
Directions:
Whisk ¼ cup vinegar, 2 tablespoons cilantro, 1 tablespoon oil, ¼ teaspoon salt, ⅛ teaspoon chipotle powder and ⅛ teaspoon pepper together in a large bowl. Stir in sliced cucumber, matchstick carrots and sliced red onion. Toss to coat. Cover and refrigerate for at least 2 hours (and up to 4 hours) before serving.
