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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)
Nutritional Information
- Calories 107
- Fat 7.2g
- Satfat 1g
- Monofat 5.4g
- Polyfat 1g
- Protein 1g
- Carbohydrate 11g
- Fiber 2g
- Cholesterol 0.0mg
- Iron 0.0mg
- Sodium 145mg
- Calcium 38mg
- Sugars 6g
- Est. added sugars g
How to Make It
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.
