Description
Cucumber Carrot Salad is a vibrant and refreshing dish that brings together the crispness of cucumbers and the sweet crunch of carrots, making it an ideal addition to any meal. This quick and nutritious salad can be prepared in just 15 minutes, allowing you to enjoy its bright flavors without spending hours in the kitchen. With a perfect blend of garlic, gochugaru, and sesame, this salad not only tantalizes your taste buds but also rewards your body with essential vitamins and minerals. Whether served as a light lunch or a colorful appetizer at gatherings, this vegan-friendly dish is both versatile and satisfying.
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 (or maple syrup)
Instructions
- Wash and dry the cucumber and carrots.
- Julienne both vegetables into thin strips and place them in a mixing bowl.
- In a separate bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until well combined.
- Pour the dressing over the vegetables, add minced garlic and chopped parsley, then toss until evenly coated.
- Sprinkle sesame seeds on top before serving.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 4g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg