Description
A refreshing and crisp cucumber and carrot salad with a tangy, spicy Korean-inspired dressing, perfect as a light side dish or healthy snack.
Ingredients
Scale
Vegetables
- 1 large cucumber
- 2 large carrots
For the dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru (Korean red chili flakes)
- 1 tsp soy sauce
- 1/2 tsp sugar (or maple syrup or agave)
Additional ingredients
- 1 tbsp sesame seeds
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
Instructions
- Preparation: Wash and dry the cucumber and carrots. Using a sharp knife or julienne peeler, cut both vegetables into thin strips and place them in a large mixing bowl.
- Mix the dressing: In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until fully combined.
- Combine ingredients: Pour the dressing over the julienned vegetables, add minced garlic and chopped parsley, and toss to ensure even coating.
- Finish and serve: Sprinkle sesame seeds on top, toss once more, and serve immediately or let sit for 10-15 minutes to enhance flavor.
Notes
- For a vegan version, use agave or maple syrup instead of sugar.
- Adjust the amount of gochugaru according to your spice preference.
- This salad is best served fresh but can be refrigerated for up to 2 hours.
- You can substitute parsley with cilantro for a different flavor twist.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 70 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
