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4 Serves
45 Mins
Using a peeler, peel the carrots and cucumbers. Then, use a chef's knife to julienne the carrots and cucumbers into thin, uniform strips.
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Vitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
20 µg / 400 µgCalcium
30 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
41 mg / 1,250 mgPotassium
290 mg / 4,700 mgSodium
250 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
In a large mixing bowl, whisk together the rice vinegar, sesame oil, and soy sauce to create the dressing.
Add the julienned carrots and cucumbers to the bowl and toss thoroughly with the dressing using tongs until well coated.
59
g7
g30
g
