Mexican Cucumber and Carrot Salad

Name: Mexican Cucumber and Carrot Salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 227 grams package baby carrots; 1 teaspoon chili powder; 1 cucumber, sliced; 1 lime, juiced; 0 teaspoons salt

Need a gluten free, primal, and fodmap friendly side dish? Mexican Cucumber and Carrot Salad could be a super recipe to try. This recipe makes 4 servings with 32 calories, 1g of protein, and 0g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 10 minutes. A mixture of baby carrots, chili powder, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Combine the cucumber, baby carrots, lime juice, chili powder, salt, and cayenne pepper in a bowl; toss to combine evenly.

Ingredients you will need

Chili Powder

Baby Carrots

Lime Juice

Cucumber

Salt

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

227grams

package baby carrots 1teaspoon

chili powder 1

cucumber, sliced 1

lime, juiced 0teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.