Description
A quick and vibrant salad combining hydrating cucumbers and sweet carrots, tossed in a tangy dressing with a hint of spice.
Ingredients
Scale
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
- 1 tablespoon sesame seeds
- 2 tablespoons fresh parsley, finely chopped (or cilantro)
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon gochugaru (Korean red chili flakes)
- 1 teaspoon soy sauce (or tamari for a gluten-free option)
- ½ teaspoon sugar or maple syrup
Instructions
- Prep your veggies by washing and slicing the cucumber and carrots.
- In a large mixing bowl, toss together the cucumber and carrots.
- In a separate bowl, whisk together the garlic, sesame seeds, olive oil, lemon juice, gochugaru, soy sauce, and sugar/maple syrup.
- Pour the dressing over the vegetables and gently toss to combine.
- Sprinkle the chopped parsley or cilantro over the salad and serve immediately.
Notes
For a crunchier texture, serve immediately after mixing. Leftovers can be stored in an airtight container in the fridge for up to two days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Raw
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 125
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cucumber salad, carrot salad, quick salad