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Cucumber Carrot Salad

A quick and refreshing salad featuring crisp cucumber and carrots, tossed in a zesty dressing for a delightful crunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Vegetarian
Calories: 120
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 large cucumber, julienned or thinly sliced
  • 2 large carrots, julienned or finely shredded
  • 1 tbsp sesame seeds
  • 2 tbsp fresh parsley, finely chopped (or cilantro) Alternatively, cilantro can be used.
  • 1 clove garlic, minced
Dressing Ingredients
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp gochugaru (Korean red chili flakes) For extra heat, adjust according to taste.
  • 1 tsp soy sauce Can substitute with tamari for gluten-free.
  • ½ tsp sugar or maple syrup Optional for added sweetness.

Method
 

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

Notes

Store leftovers in an airtight container in the fridge for about 2–3 days. Prepare the salad ahead but add the dressing just before serving for maximum crunch.