Description
This refreshing Cucumber Carrot Salad is a vibrant and flavorful dish that makes a perfect side for any meal. The crunchy texture of julienned cucumber and carrots, combined with a zesty dressing, creates a delightful balance of flavors.
Ingredients
Scale
Cucumber Carrot Salad:
- 1 large cucumber
- 2 large carrots
- 1 tbsp sesame seeds
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
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 substitute with maple syrup or agave)
Instructions
- Prepare the Vegetables: Wash and dry the cucumber and carrots. Julienne both vegetables into thin strips and place them in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until well combined.
- Combine and Toss: Pour the dressing over the vegetables, add minced garlic and parsley. Toss until evenly coated.
- Final Touch: Sprinkle sesame seeds over the salad and toss. Serve immediately for a crisp texture or let it sit for 10-15 minutes to meld flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 5g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
