Cucumber-Carrot Salad

¼ cup seasoned rice vinegar

1 teaspoon white sugar

½ teaspoon vegetable oil

¼ teaspoon grated peeled ginger

¼ teaspoon salt

1 cup sliced carrot

2 tablespoons sliced green onion

2 tablespoons minced red bell pepper

½ cucumber - halved lengthwise, seeded, and sliced

Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.

Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.

Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.