Cucumber-Carrot Salad

Ingredients

• 1 cup carrots sliced
• 0.5  cucumber halved lengthwise seeded sliced
• 0.3 teaspoon ginger grated peeled
• 2 tablespoons green onion sliced
• 2 tablespoons bell pepper red minced
• 0.3 teaspoon salt 
• 0.3 cup seasoned rice vinegar 
• 0.5 teaspoon vegetable oil 
• 1 teaspoon sugar white

Equipment

• bowl
• whisk
• plastic wrap

Directions

1. Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.
2. Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.
3. Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.