Carrot and Cucumber Salad with Creamy Mustard Dressing
Ingredients
1/4
cup
seasoned rice vinegar
1
teaspoon
white sugar
1/2
teaspoon
vegetable oil
1/4
teaspoon
grated peeled ginger
1/4
teaspoon
Salt
1
cup
sliced carrot
2
tablespoons
sliced green onion
2
tablespoons
minced red bell pepper
1/2
cucumber
halved lengthwise, seeded, and sliced
Instructions
Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.
Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.
Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.