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Cucumber, Carrot, and Orange Salad

Photo: Jennifer Causey
Yield

Serves 4 (serving size: about 2/3 cup)

To get wide, even strips from all sides, slightly rotate the cucumber and carrot after you remove each ribbon with a vegetable peeler. Thinly slice the slender cores and add to the salad for more crunch.

Ingredients

  • 1 large navel orange
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup thinly sliced red onion
  • 1/4 cup cilantro leaves
  • 1 English cucumber, shaved into ribbons with a vegetable peeler (about 2 cups)
  • 1 large carrot, shaved into ribbons with a vegetable peeler (about 1 cup)

Nutrition Information

  • calories 107
  • fat 7.2 g
  • satfat 1 g
  • monofat 5.4 g
  • polyfat 1 g
  • protein 1 g
  • carbohydrate 11 g
  • fiber 2 g
  • cholesterol 0 mg
  • iron 0 mg
  • sodium 145 mg
  • calcium 38 mg
  • sugars 6 g
  • Est. Added Sugars 0 g

How to Make It

  1. Peel and section orange; squeeze membranes over a bowl to extract juice. Add oil, vinegar, salt, and cayenne pepper to juice, stirring with a whisk. Add orange sections, red onion, cilantro, cucumber, and carrot; toss gently to combine.