Fresh & Crunchy Summer Salad
A bright and fresh salad featuring crisp cucumber and shredded carrots tossed in a tangy, slightly spicy dressing, perfect for hot days and potlucks.
Ingredients
Vegetables
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
Herbs & Toppings
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp sesame seeds
Dressing
- 1 tbsp olive oil Can be replaced with avocado oil for oil-free version.
- 1 tbsp lemon juice Adjust for brightness.
- 1 tsp soy sauce
- ½ tsp sugar or maple syrup Adjust sweetness to taste.
- 1 tsp gochugaru (Korean red chili flakes) Start with less if sensitive to spice.
- 1 clove garlic, minced
Instructions
Preparation
- Wash and dry cucumber and carrots. Julienne or shred them evenly.
- In a small bowl, whisk olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy.
- 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
Use a mandoline for uniform cut. Taste the dressing before tossing and adjust if needed. To prevent a watery salad, remove cucumber seeds if they're very juicy.