Description
A refreshing and crunchy Cucumber Carrot Salad featuring julienned cucumber and carrots tossed in a zesty lemon-garlic dressing with soy sauce, toasted sesame seeds, fresh herbs, and a mild chili kick. This quick and easy vegetarian salad is perfect for a healthy side dish, meal prep, or to complement grilled meats and rice bowls.
Ingredients
Vegetables
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
- 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
Topping
- 1 tbsp sesame seeds
Instructions
- Prepare Vegetables: Wash and dry the cucumber and carrots thoroughly. Julienne or finely shred them evenly to ensure the best texture for the salad.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar or maple syrup until the mixture is smooth and has a slight glossy appearance.
- Combine Ingredients: In a large bowl, combine the prepared cucumber, carrots, chopped parsley, and minced garlic.
- Toss with Dressing: Pour the dressing over the vegetable mixture.
- Mix Thoroughly: Toss the salad well until all ingredients are evenly coated with the dressing.
- Add Sesame Seeds: Sprinkle the sesame seeds over the salad and toss again to distribute evenly.
- Let it Rest or Serve: Allow the salad to sit for 10 minutes to let the flavors meld, or serve immediately for maximum crunch.
Notes
- For a milder heat, reduce the gochugaru to ½ teaspoon.
- Substitute red pepper flakes if gochugaru is unavailable.
- Use tamari or coconut aminos instead of soy sauce to make the salad gluten-free.
- Best enjoyed within 24 hours to maintain freshness and crunch.
- Add shredded rotisserie chicken or edamame to transform the salad into a light meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
