Asian Salad


  • 1 tablespoon (15 mL) sugar
  • 1 tablespoon (15 mL) white vinegar
  • 1/4 teaspoon (1 mL) salt
  • Dash ground black pepper
  • 1 medium carrot
  • 1 medium cucumber
  • 1/4 cup (50 mL) chopped red bell pepper
  • 1   green onion with top, thinly sliced


  1. In Classic Batter Bowl, whisk together sugar, vinegar, salt and black pepper using Stainless Whisk; set aside.

  2. Peel carrot and cut cucumber crosswise in half. Using Julienne Peeler or Veggie Strip Maker, slice carrot and cucumber into long strips, avoiding seeds of cucumber.

  3. Add carrot, cucumber, bell pepper and green onion to dressing mixture. Toss vegetables to coat. Serve immediately.


  • 4 cups
    4  servings

Nutrients per serving:

Calories 35, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 8 g, Protein less than 1 g, Sodium 160 mg, Fiber 2 g

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