Name: Cucumber Carrot Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 large cucumber; 2 large carrots; 1 tbsp olive oil; 1 tbsp lemon juice; 1 tsp gochugaru (Korean red chili flakes) (Adjust to control heat.); 1 tsp soy sauce (Tamari can be used for gluten-free.); ½ tsp sugar (Substitute with maple syrup or agave if preferred.); 1 clove garlic, minced; 2 tbsp fresh parsley, chopped; 1 tbsp sesame seeds (For a nutty crunch.)

introduction

This salad is fresh, crunchy, and ready in ten minutes. It mixes thin cucumber and carrot strips with a bright, slightly spicy dressing. For a quick reference and similar steps, visit the easy cucumber carrot salad in 10 minutes recipe page.

why make this recipe

Make this recipe when you want a fast, light side dish. It uses simple ingredients you likely have. The salad stays crisp and brings fresh flavor to any meal.

how to make Cucumber Carrot Salad Mastered in 10 Minutes

Wash and dry the vegetables well so the dressing sticks.
Julienne cucumber and carrots into thin strips for even texture.
Mix the dressing ingredients until smooth.
Toss vegetables with dressing, garlic, and parsley so every strip gets flavor.
Add sesame seeds at the end for a nutty crunch.
Serve right away for crunch, or wait 10–15 minutes for the flavors to blend.

Ingredients :

1 large cucumber, 2 large carrots, 1 tbsp sesame seeds, 1 clove garlic, minced, 2 tbsp fresh parsley, chopped, 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp gochugaru (Korean red chili flakes), 1 tsp soy sauce, ½ tsp sugar (or substitute with maple syrup or agave)

Directions :

Wash and dry the cucumber and carrots. Julienne both vegetables into thin strips using a sharp knife or a julienne peeler. Place the strips in a large mixing bowl.
In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until fully combined.
Pour the dressing over the julienned cucumbers and carrots. Add the minced garlic and chopped parsley. Toss everything until the vegetables are evenly coated.
Sprinkle the sesame seeds over the salad and give it a final toss. Serve immediately for a crisp texture, or let it sit for 10–15 minutes for flavors to meld.

how to serve Cucumber Carrot Salad Mastered in 10 Minutes

Serve it as a side with grilled fish, chicken, or tofu. It also works well on top of rice bowls or alongside sandwiches. Serve chilled or at room temperature.

how to store Cucumber Carrot Salad Mastered in 10 Minutes

Keep in an airtight container in the fridge. Eat within 2 days for best crunch. If it softens, drain excess liquid and refresh with a squeeze of lemon.

tips to make Cucumber Carrot Salad Mastered in 10 Minutes

Use a sharp knife or julienne peeler for thin, even strips.
Pat vegetables dry to keep the salad crisp.
Adjust gochugaru to control heat. Start small and add more if you like spice.
Taste the dressing before mixing and balance salt, acid, and sweetness.

variation (if any)

Add thinly sliced red onion or scallion for more bite.
Swap gochugaru for red pepper flakes if you don’t have it.
Add toasted almonds or crushed peanuts for extra crunch.
Stir in a teaspoon of sesame oil for deeper flavor.

FAQs

Q: Can I use zucchini instead of cucumber?
A: Yes. Use raw zucchini sliced the same way. It gives a slightly different texture.

Q: Can I make this ahead?
A: You can prep vegetables ahead, but toss with dressing just before serving to keep it crunchy.

Q: Is there a substitute for soy sauce?
A: Use tamari for gluten-free or a pinch of salt and extra lemon if you have no soy sauce.

Q: Can I reduce the sugar?
A: Yes. You can skip sugar or use a small amount of honey or maple syrup to taste.

Conclusion

This Cucumber Carrot Salad is simple, fast, and full of fresh flavor. It makes a great everyday side and comes together in minutes. For another easy salad idea with a different style, see this Steak + Wedge Salad. – by Elena Silcock.