Description
Cucumber Carrot Salad is a vibrant and refreshing dish that brings together the crispness of cucumbers and the crunch of carrots, making it an ideal choice for a quick, nutritious meal. Bursting with fresh flavors and a delightful hint of spice from gochugaru, this salad is perfect for potlucks, picnics, or as a side for weeknight dinners. It’s easy to prepare in just 15 minutes, packed with vitamins and minerals, and completely vegan-friendly. Whether enjoyed alone or paired with your favorite protein, this salad promises to elevate any occasion.
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
- 1 tsp soy sauce
- ½ tsp sugar
Instructions
- Wash and dry the cucumber and carrots thoroughly.
- Using a sharp knife or julienne peeler, cut both vegetables into thin strips and 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 dressing. Sprinkle sesame seeds on top.
- Serve immediately or let sit for 10-15 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 90
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg