Carrots & Cucumbers with Sweet Chili Sauce
Serve this simple and fresh-tasting salad with poached fish or chicken breast.
  • 1/4 cup water
  • 3 tablespoons light brown or turbinado sugar
  • 3 tablespoons rice wine vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1 pound carrots, thinly sliced
  • 1 seedless European or hot-house cucumber, halved lengthwise and thinly sliced (about 2-1/2 cups)
  • 1/4 cup chopped cilantro
  • 1 tablespoon plus 1 teaspoon fresh lime juice
  • 1 teaspoon dark sesame oil

1. In a small saucepan, combine water, sugar, vinegar, garlic, red pepper flakes, and salt. Bring to a boil over high heat, stirring to dissolve sugar. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.

2. In salad bowl, toss together carrots and cucumber, and add sugar-vinegar syrup. Add cilantro, lime juice and sesame oil; cover and chill until serving time.

Nutritional Information
Per serving: 108 calories, 1.4g total fat, 0.2g saturated fat, 0.5g monounsaturated fat, 0.6g polyunsaturated fat, 4.3g dietary fiber, 2g protein, 24g carbohydrate, 0mg cholesterol, 179mg sodium.
Good source of: beta-carotene.

Date Published: 09/19/2005 > Printer-friendly Version

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