Prep Pointer: Shaved carrot ribbons absorb more dressing than coins yet stay crisp. They're also more fun to eat.
Serve with Cucumber and Shaved Carrot Salad: Combine 1 tablespoon olive oil, 1 tablespoon rice vinegar, ¼ teaspoon sugar, ¼ teaspoon kosher salt, and 1/8 teaspoon crushed red pepper in a large bowl, stirring with a whisk until sugar dissolves. Shave 2 peeled medium carrots into thin strips using a vegetable peeler. Combine carrot, 1½ cups shaved English cucumber, and 2 tablespoons thinly sliced shallot. Add carrot and cucumber mixture to rice vinegar mixture; toss to coat. Serve immediately. SERVES 4 (serving size: about ½ cup) CALORIES 53; FAT 3.5g (sat 0.5g); SODIUM 143mg