Cucumber Carrot Salad
This salad is fresh, crunchy, and full of flavor, perfect for a light side dish. It combines julienned cucumber and carrot with a spicy dressing and is ready in just ten minutes.
Ingredients
Vegetables
- 1 large cucumber
- 2 large carrots
Dressing
- 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.
Garnish
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp sesame seeds For a nutty crunch.
Instructions
Preparation
- Wash and dry the cucumber and carrots well so the dressing sticks.
- Julienne cucumber and carrots into thin strips for even texture.
Make the dressing
- In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until fully combined.
Combine
- 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 sesame seeds over the salad and give it a final toss.
Serving
- Serve immediately for a crisp texture, or let it sit for 10–15 minutes for flavors to meld.
Notes
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.