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–+ servings
Cucumber Carrot Salad

Cucumber Carrot Salad with Spicy Garlic Dressing

This Cucumber Carrot Salad is a refreshing and nutritious summer dish that's quick to prepare and packed with flavor.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Cucumber Any crunchy variety such as English cucumber
  • 2-3 medium Carrots Shredded, julienned, or spiralized
  • 1 cup Fresh Parsley (or Cilantro) Chopped
For the Dressing
  • 3 tablespoons Olive Oil Can substitute with avocado oil
  • 0.5 medium Lemon Juice Juiced
  • 1 clove Garlic Minced
  • 1 tablespoon Gochugaru Or red pepper flakes for milder spice
  • 2 tablespoons Soy Sauce Can swap with tamari or coconut aminos
  • 1 teaspoon Sugar Or maple syrup or honey
For the Garnish
  • 1 tablespoon Sesame Seeds Can substitute with sunflower seeds

Equipment

  • Mixing Bowl
  • small bowl
  • Knife
  • julienne peeler
  • whisk

Method
 

Step-by-Step Instructions
  1. Wash and dry 1 cucumber and 2-3 carrots thoroughly. Slice the cucumber and carrots into thin strips or shreds, then place in a large bowl.
  2. In a small bowl, whisk together 3 tablespoons of olive oil, the juice of half a lemon, 1 tablespoon of gochugaru, 2 tablespoons of soy sauce, and 1 teaspoon of sugar until well combined.
  3. Add the julienned cucumber and carrots to the large bowl along with a handful of chopped fresh parsley (or cilantro) and 1 minced garlic clove. Toss gently to combine.
  4. Pour the dressing over the vegetable mixture and toss until everything is well coated.
  5. Sprinkle sesame seeds on top and toss again to distribute.
  6. Allow the salad to sit for about 10 minutes to meld flavors before serving.
  7. Serve as a refreshing side or main dish.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gSodium: 500mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 5000IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Prepare salad ingredients and dressing separately up to 24 hours in advance for a quick assembly. For optimal freshness, store leftovers in an airtight container and consume within 24 hours.

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