Go Back

Cucumber Carrot Salad

A fresh and vibrant salad that combines crunchy cucumbers and carrots with a zesty dressing, perfect for a quick and healthy meal option.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Asian, Healthy
Calories: 50
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 large large cucumber, julienned or thinly sliced
  • 2 large large carrots, julienned or finely shredded
Dressing
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp gochugaru (Korean red chili flakes)
  • 1 tsp soy sauce Use gluten-free if required
  • ½ tsp sugar or maple syrup
Garnish
  • 1 tbsp sesame seeds
  • 2 tbsp fresh parsley, finely chopped (or cilantro)
  • 1 clove garlic, minced

Method
 

Preparation
  1. Wash and dry cucumber and carrots. Julienne or shred them evenly.
  2. In a small bowl, whisk olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy.
  3. Add cucumber, carrot, parsley, and garlic to a large bowl.
  4. Pour dressing over the veggies.
  5. Toss everything together until evenly coated.
  6. Sprinkle sesame seeds and toss again.
  7. Let sit for 10 minutes for flavors to meld or serve immediately.

Notes

This salad is best enjoyed fresh but can be stored in the refrigerator for up to two days. Keep in an airtight container to maintain its crunch and flavor. Store the dressing separately if preparing in advance.