Description
A vibrant and crunchy Cucumber Carrot Salad that’s perfect for summer gatherings and quick meals.
Ingredients
Scale
- 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
- 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
Instructions
- Prepare the vegetables: Wash and dry the cucumber and carrots thoroughly. Julienne or shred them into similar-sized pieces.
- Make the dressing: In a small bowl, whisk the olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy and well combined.
- Combine ingredients: In a large mixing bowl, add cucumbers, carrots, fresh parsley (or cilantro), and minced garlic.
- Dress the salad: Pour the dressing over the veggies. Toss everything until evenly coated.
- Add the finishing touch: Sprinkle sesame seeds on top, toss again, and let sit for about 10 minutes to meld flavors.
Notes
For best texture, store the dressing separately and combine just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: salad, cucumber, carrot, summer dish, quick recipes