Cucumber-Carrot Salad

Makes 4 servings

Ingredients

1/4 cup unseasoned rice vinegar
1 teaspoon sugar
1/2 teaspoon olive oil
1/8 teaspoon black pepper
1/2 cucumber
1 cup carrots
2 tablespoons green onion
2 tablespoons red bell pepper
1/2 teaspoon Italian seasoning

Preparation

1. Combine rice vinegar, sugar, olive oil and black pepper in a medium bowl. Stir with a whisk.
2. Cut the 1/2 cucumber in half vertically, remove seeds and slice. Slice carrots and green onion. Finely chop bell pepper.
3. Add carrots, onion, red bell pepper, cucumber and Italian seasoning to vinegar mixture; toss to coat.
4. Cover and chill 30 minutes.