Carrot-Cucumber Salad

Ingredients

¼ cup rice vinegar

2 tablespoons chopped fresh cilantro

1 tablespoon toasted sesame oil

¼ teaspoon salt

⅛ teaspoon chipotle chile powder

⅛ teaspoon ground pepper

1 medium cucumber, sliced into ¼-inch half-moons

2 medium carrots, cut into matchsticks (1 cup)

½ small red onion, thinly sliced (½ cup)

Directions

 Whisk ¼ cup vinegar, 2 tablespoons cilantro, 1 tablespoon oil, ¼ teaspoon salt, ⅛ teaspoon chipotle powder and ⅛ teaspoon pepper together in a large bowl. Stir in sliced cucumber, matchstick carrots and sliced red onion. Toss to coat. Cover and refrigerate for at least 2 hours (and up to 4 hours) before serving.