Go Back

Cucumber Carrot Salad

A refreshing and crunchy salad made with cucumbers and carrots, tossed in a zesty dressing, perfect for any meal or gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Healthy
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large cucumber, julienned or thinly sliced
  • 2 large carrots, julienned or finely shredded
  • 1 tbsp sesame seeds
  • 2 tbsp fresh parsley, finely chopped (or cilantro)
  • 1 clove garlic, minced
Dressing
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp gochugaru (Korean red chili flakes)
  • 1 tsp soy sauce
  • ½ tsp sugar or maple syrup

Method
 

Preparation
  1. Wash and dry the cucumber and carrots. Julienne or shred them evenly.
  2. In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until it looks glossy.
  3. Toss the prepared cucumber, carrot, parsley, and garlic into a large bowl.
  4. Pour the zesty dressing over the veggies and toss until evenly coated.
  5. Sprinkle with sesame seeds and toss again for a final crunch.
  6. Let sit for 10 minutes to let the flavors meld or serve immediately.

Notes

Avoid skipping the 10-minute rest time to allow flavors to develop. Store leftover salad in an airtight container in the fridge for up to two days.