Description
A refreshing and crunchy Cucumber Carrot Salad featuring thinly julienned vegetables tossed in a spicy, tangy Korean-inspired dressing with sesame seeds and fresh parsley, perfect as a light side dish or appetizer.
Ingredients
Scale
Vegetables
- 1 large cucumber
- 2 large carrots
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)
Other
- 1 tbsp sesame seeds
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the vegetables: Wash and dry the cucumber and carrots thoroughly. Using a sharp knife or a julienne peeler for speed, cut both vegetables into thin strips. Place the julienned cucumber and carrots in a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until fully combined to create a spicy and tangy dressing.
- Toss the salad: Pour the dressing over the cucumbers and carrots. Add the minced garlic and chopped parsley. Toss everything well to ensure the vegetables are evenly coated with the flavorful dressing.
- Finish and serve: Sprinkle the sesame seeds over the salad and give it one last toss. Serve immediately for a crisp texture, or let it sit for 10-15 minutes to allow the flavors to meld and deepen.
Notes
- This salad is best served fresh but can be prepared up to a few hours ahead and kept refrigerated.
- Substitute sugar with maple syrup or agave for a natural sweetener alternative.
- Adjust gochugaru amount based on your preferred spice level.
- Using a julienne peeler speeds up vegetable preparation and creates uniform strips.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 75
- Sugar: 3g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg