Cucumber Carrot Salad
Light, crisp, and quick to prepare, this Cucumber Carrot Salad is a vibrant side dish perfect for any meal.
Ingredients
Vegetables
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
Herbs & Aromatics
- 2 tbsp fresh parsley, finely chopped (or cilantro)
- 1 clove garlic, minced
Dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp soy sauce
- ½ tsp sugar or maple syrup
- 1 tsp gochugaru (Korean red chili flakes)
Finish & Toppings
- 1 tbsp sesame seeds
Instructions
Preparation
- Wash and dry cucumber and carrots. Julienne or shred them evenly.
Dressing
- In a small bowl, whisk olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy.
Mixing
- Add cucumber, carrot, parsley, and garlic to a large bowl.
- Pour dressing over the veggies.
- Toss everything together until evenly coated.
- Sprinkle sesame seeds and toss again.
- Let sit for 10 minutes for flavor to meld or serve immediately.
Notes
Serve this salad chilled or at room temperature alongside grilled fish, roasted chicken, or a chilled noodle bowl. For a heartier plate, pile it on top of rice and roasted tofu. If you like Mediterranean pairings, it’s also lovely beside a cucumber pasta salad. Use a mandoline or sharp knife to julienne evenly for the best texture.