Whisk rice vinegar, sugar, vegetable oil, ginger, salt and salad seasoning 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.
1/4 cup seasoned rice vinegar
1/2 teaspoon vegetable oil
1/4 teaspoon Keya salt
2 tablespoons sliced green onion
1/2 cucumber - halved lengthwise, seeded
Keya Salad Seasoning
1 cup sliced carrot
1 teaspoon white sugar
2 tablespoons minced red bell pepper
1/4 teaspoon grated peeled ginger
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