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Carrot-Cucumber Salad




Source of Recipe


Woman's Day


List of Ingredients




1 bag (10 oz) preshredded carrots
1/2 cup seasoned rice-wine vinegar
2 cucumbers (8 oz each)
1/8 to 1/4 tsp crushed red pepper

Recipe



1. Bring carrots, vinegar and 1/4 cup water to a boil in a medium saucepan.

2. Meanwhile cut unpeeled cucumbers in half lengthwise, scrape out seeds with tip of a teaspoon and slice crosswise.

3. Place in a medium bowl. Add crushed pepper, carrots and liquid. Toss to mix and coat. Cover and refrigerate at least 1 hour to chill and for flavors to blend.