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–+ servings
Cucumber Carrot Salad

Refreshing Cucumber Carrot Salad for Vibrant Summer Days

Cucumber Carrot Salad is a quick, nutritious, and delicious meal ideal for summer gatherings.
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Prep Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Cucumber Consider using zucchini for a similar crunch.
  • 2 medium Carrots Shredded beets can be a fun substitute.
  • ¼ cup Parsley Cilantro or mint can be alternatives.
For the Dressing
  • 3 tablespoons Olive Oil Avocado oil can be a flavorful substitute.
  • 1 medium Lemon Juice Lime juice works if you want a zesty twist.
  • 1 tablespoon Gochugaru Red pepper flakes can be used for similar spice.
  • 2 tablespoons Soy Sauce Tamari or coconut aminos can be alternatives.
  • 2 cloves Garlic Garlic powder can be used if fresh isn’t available.
  • 1 teaspoon Sugar Honey can be substituted if not strictly vegan.
For the Topping
  • 2 tablespoons Sesame Seeds Chopped nuts like almonds or peanuts can be options.

Equipment

  • mixing bowl
  • Whisk
  • Knife
  • Julienne Peeler

Method
 

Step-by-Step Instructions
  1. Wash and dry 1 cucumber and 2 carrots; julienne them into thin strips and place them into a large mixing bowl.
  2. In a small bowl, whisk together 3 tablespoons of olive oil, juice of 1 lemon, 1 tablespoon of gochugaru, 2 tablespoons of soy sauce, and 1 teaspoon of sugar until well combined.
  3. Pour the dressing over the julienned cucumber and carrots, add 2 cloves of minced garlic and ¼ cup of chopped parsley; toss gently to coat.
  4. Sprinkle 2 tablespoons of sesame seeds over the top; give the salad a final toss and serve.

Nutrition

Serving: 1servingCalories: 100kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 300mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 5000IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 24 hours. Keep the dressing separate to maintain crispness until serving.

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