Go Back
Fresh and crunchy summer salad with colorful vegetables and dressing

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Korean
Calories: 120
Ingredients Method Notes

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

Method
 

Preparation
  1. Wash and dry cucumber and carrots. Julienne or shred them evenly.
  2. In a small bowl, whisk olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy.
  3. Add cucumber, carrot, parsley, and garlic to a large bowl.
  4. Pour dressing over the veggies.
  5. Toss everything together until evenly coated.
  6. Sprinkle sesame seeds and toss again.
  7. 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.