Description
Cucumber Carrot Salad is a vibrant and refreshing dish that brings together the crispness of cucumbers and the crunch of carrots. This easy-to-make salad is packed with nutrients and flavors, thanks to a delightful dressing that combines gochugaru and soy sauce for an exciting twist. Perfect as a side dish for any meal or as a light main course, this salad is vegan-friendly and can be prepared in just 15 minutes. Whether served at picnics, dinner parties, or enjoyed as part of meal prep, this Cucumber Carrot Salad is sure to impress!
Ingredients
Scale
- 1 large cucumber
- 2 large carrots
- 1 tbsp sesame seeds
- 1 clove garlic (minced)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru (Korean red chili flakes)
- 1 tsp soy sauce
- ½ tsp sugar
Instructions
- Wash and dry the cucumber and carrots. Julienne them into thin strips using a sharp knife or julienne peeler. Place them in a large mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until well combined.
- Pour the dressing over the vegetables in the mixing bowl. Add minced garlic and chopped parsley.
- Toss everything together until evenly coated with the dressing.
- Sprinkle sesame seeds on top before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Korean/Asian
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 100
- Sugar: 4g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg