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Cucumber Carrot Salad

Cucumber Carrot Salad: Crunchy & Spicy Summer Delight

A refreshing Cucumber Carrot Salad, perfect for summer, combining crunchy vegetables with a spicy gochugaru dressing.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumber julienne or slice thinly
  • 2 cups Carrots shred for best flavor absorption
  • 2 tablespoons Sesame Seeds can be replaced or omitted
  • 1/4 cup Fresh Parsley (or Cilantro)
  • 2 cloves Garlic minced
For the Dressing
  • 3 tablespoons Olive Oil or other light oil
  • 2 tablespoons Lemon Juice or lime juice
  • 1 tablespoon Gochugaru adjust for heat level
  • 2 tablespoons Soy Sauce or tamari for gluten-free
  • 1 tablespoon Sugar (or Maple Syrup) or honey

Equipment

  • Knife
  • Mandoline
  • Mixing Bowl
  • small bowl
  • whisk

Method
 

Preparation
  1. Wash and dry the cucumber and carrots under cool water. Julienne the cucumber and shred the carrots.
  2. In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until smooth.
  3. In a large mixing bowl, combine julienned cucumber, shredded carrots, minced garlic, and chopped parsley or cilantro. Toss gently.
  4. Pour the dressing over the salad and toss until everything is well coated.
  5. Sprinkle sesame seeds on top and toss gently.
  6. Let the salad sit at room temperature for about 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 300mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 1800IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For best freshness, consume within 24 hours. Refrigerate leftovers for up to 3 days, keeping dressing separate for maximum crunch.

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