Cucumber Carrot Salad
This refreshing Cucumber Carrot Salad is quick to make, exceptionally crunchy, and pairs well with grilled proteins, making it a perfect side for any meal.
Ingredients
Main Ingredients
- 1 large cucumber, julienned or thinly sliced Select firm cucumbers with bright, unblemished skin.
- 2 large carrots, julienned or finely shredded Choose firm, smooth carrots for best texture.
- 1 tbsp sesame seeds
- 2 tbsp fresh parsley, finely chopped or cilantro Choose based on preference.
- 1 clove garlic, minced
Dressing Ingredients
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru (Korean red chili flakes) Substitute with crushed red pepper if needed.
- 1 tsp soy sauce Use low-sodium or tamari for gluten-free.
- 0.5 tsp sugar or maple syrup
Instructions
Preparation
- Wash and dry the cucumber and carrots thoroughly. Trim ends, then julienne or thinly slice the cucumber; peel and julienne or finely shred the carrots.
Make the dressing
- In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar or maple syrup until the mixture looks glossy and slightly thickened.
Combine the salad
- Add the cucumber, carrot, chopped parsley (or cilantro), and minced garlic to a large bowl. Pour the dressing over the vegetables, then toss thoroughly to coat every piece in the dressing.
Finish and rest briefly
- Sprinkle sesame seeds over the tossed salad and let it sit for 10 minutes at room temperature before serving.
Notes
For best results, store the dressing separately until serving to maintain crunch. Can be served chilled or at room temperature.