Cucumber Carrot Salad -

Cucumber Carrot Salad

A refreshing salad featuring a crunchy mix of cucumber and carrots, complemented by a zesty dressing infused with chili and sesame seeds.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Asian, Mediterranean

Calories: 100

Ingredients Method Notes

Ingredients

Main Ingredients

1 large cucumber Can use English or Persian cucumber for a crisper texture.
2 large carrots Julienne for best texture.

Dressing

1 tbsp olive oil
1 tbsp lemon juice
1 tsp gochugaru (Korean red chili flakes) Can be substituted with red pepper flakes or smoked paprika.
1 tsp soy sauce Use gluten-free tamari for a gluten-free option.
1/2 tsp sugar Can substitute with maple syrup or agave.

Garnish

1 tbsp sesame seeds Toast in a dry skillet for extra flavor.
1 clove garlic, minced
2 tbsp fresh parsley, chopped Can substitute with cilantro or mint.

Method

Preparation

Wash and dry the cucumber and carrots. Julienne both vegetables into thin strips and place them in a large mixing bowl.

Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until well combined.

Combine and Toss

Pour the dressing over the vegetables, add minced garlic and parsley. Toss until evenly coated.

Final Touch

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

This salad is best enjoyed the day it is made. Store leftovers in an airtight container in the fridge for up to 24 hours; the vegetables will soften over time. For a fresh snap, keep the dressing separate and mix just before serving.