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Cucumber Carrot Salad

A vibrant and crunchy salad that combines cucumber and carrot with a spicy dressing, perfect as a side dish or a light lunch.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Korean
Calories: 120
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 large cucumber Wash and dry before preparation.
  • 2 large carrots Wash and dry before preparation.
  • 1 tbsp sesame seeds Toast for extra flavor, if desired.
  • 1 clove garlic, minced Can be mellowed in lemon juice.
  • 2 tbsp fresh parsley, chopped For garnish and flavor.
Dressing Ingredients
  • 1 tbsp olive oil Use extra virgin for better taste.
  • 1 tbsp lemon juice Can be substituted with rice vinegar.
  • 1 tsp gochugaru (Korean red chili flakes) Adjust to taste.
  • 1 tsp soy sauce For umami flavor.
  • 1/2 tsp sugar Can substitute with maple syrup or agave.

Method
 

Preparation
  1. Wash and dry the cucumber and carrots. Julienne both vegetables into thin strips and place them in a large mixing bowl.
Make the Dressing
  1. In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until well combined.
Combine and Toss
  1. Pour the dressing over the vegetables, add minced garlic and parsley. Toss until evenly coated.
Final Touch
  1. Sprinkle sesame seeds over the salad and toss. Serve immediately for a crisp texture or let it sit for 10 to 15 minutes to meld flavors.

Notes

Store in an airtight container in the fridge for up to 48 hours. For maximum crunch, keep dressing separate until serving.