Carrots & Cucumbers with Sweet Chili Sauce

Serve this simple and fresh-tasting salad with poached fish or chicken breast.

1/4 cup water
3 tablespoons light brown or turbinado sugar
3 tablespoons rice wine vinegar
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 pound carrots, thinly sliced
1 seedless European or hot-house cucumber, halved lengthwise and thinly sliced (about 2-1/2 cups)
1/4 cup chopped cilantro
1 tablespoon plus 1 teaspoon fresh lime juice
1 teaspoon dark sesame oil

  1. In small saucepan, combine water, sugar, vinegar, garlic, red pepper flakes, and salt. Bring to a boil over high heat, stirring to dissolve sugar. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
  2. In salad bowl, toss together carrots and cucumber, and add sugar-vinegar syrup. Add cilantro, lime juice and sesame oil; cover and chill until serving time.

Makes 4 servings.
Per serving: 115 calories, 1.5g total fat (0.2g saturated), 0mg cholesterol, 4g dietary fiber, 25g carbohydrate, 2g protein, 193mg sodium.