Revamp Your Meals with this Crunchy Cucumber Carrot Salad

This refreshing Cucumber Carrot Salad combines vibrant vegetables drizzled with a spicy gochugaru dressing, perfect for any dietary preference.

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Prep Time 15

Resting Time 10

Total Time 25

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 90

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cucumber julienned or thinly sliced
2 cups Carrots julienned or finely shredded
1/2 cup Fresh Parsley or cilantro
2 cloves Garlic minced
2 tablespoons Sesame Seeds

For the Dressing

3 tablespoons Olive Oil
2 tablespoons Lemon Juice
1 tablespoon Gochugaru adjust for heat
2 tablespoons Soy Sauce or tamari for gluten-free
1 teaspoon Sugar or maple syrup

Equipment

Knife
mandoline
mixing bowl
Small bowl
Whisk
spatula

Method

Step-by-Step Instructions

Wash and dry the cucumbers and carrots. Julien or finely shred the carrots and slice the cucumbers thinly. Set aside in a large mixing bowl.
In a small bowl, combine olive oil, lemon juice, gochugaru, soy sauce, and sugar. Whisk together until smooth and emulsified.
In the large bowl with cucumbers and carrots, add chopped parsley or cilantro and minced garlic. Gently mix together.
Pour the dressing over the vegetable mixture and toss to ensure all ingredients are well coated.
Sprinkle sesame seeds over the tossed salad and mix lightly to incorporate.
Let the salad rest for about 10 minutes to meld the flavors before serving.
Give a final toss and transfer to a serving bowl. Enjoy as a side dish or light lunch.

Nutrition

Serving: 1saladCalories: 90kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 240mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 200IUVitamin C: 30mgCalcium: 4mgIron: 4mg

Notes

For the best results, dress the salad just before serving to maintain its crispness. Consider adding protein for a complete meal.

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