Description
A refreshing Cucumber Carrot Salad bursting with crunch and vibrant flavors, perfect for a healthy meal or side dish.
Ingredients
Scale
- 1 large cucumber, julienned
- 2 large carrots, julienned or finely shredded
- 1 tbsp sesame seeds
- 2 tbsp fresh parsley or cilantro, chopped
- 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
- Wash your cucumber and carrots thoroughly. Julienne the cucumber or slice it thinly based on your preference.
- Whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar in a small bowl.
- Toss together the julienned cucumber, shredded carrots, chopped parsley or cilantro, and minced garlic in a large mixing bowl.
- Pour the prepared dressing over the vegetable mixture and gently toss together.
- Sprinkle sesame seeds over the salad and toss once more to combine.
- Allow the salad to sit for 10 minutes or serve immediately.
Notes
Make ahead by prepping vegetables and dressing separately. Best when combined fresh right before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg