Go Back
Fresh cucumber carrot salad with vibrant colors and nutritious ingredients.

Cucumber Carrot Salad

Light, crisp, and quick to prepare, this Cucumber Carrot Salad is a vibrant side dish perfect for any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Healthy
Calories: 80
Ingredients Method Notes

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

Method
 

Preparation
  1. Wash and dry cucumber and carrots. Julienne or shred them evenly.
Dressing
  1. In a small bowl, whisk olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy.
Mixing
  1. Add cucumber, carrot, parsley, and garlic to a large bowl.
  2. Pour dressing over the veggies.
  3. Toss everything together until evenly coated.
  4. Sprinkle sesame seeds and toss again.
  5. 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.