Cucumber Carrot Salad
A quick and refreshing dish made with crunchy cucumbers and carrots, dressed in a zesty sauce, perfect for a healthy snack or light meal.
Ingredients
Vegetables
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
Dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru (Korean red chili flakes) Adjust spice level to taste
- 1 tsp soy sauce
- ½ tsp sugar or maple syrup For a hint of sweetness
Garnish
- 1 tbsp sesame seeds
- 2 tbsp fresh parsley, finely chopped (or cilantro) For added flavor
- 1 clove garlic, minced Optional for flavor enhancement
Instructions
Preparation
- Wash and dry the cucumber and carrots. Julienne or shred them evenly.
- In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy.
- In a large bowl, add the cucumber, carrot, parsley, and garlic.
- Pour the dressing over the veggies and toss together until evenly coated.
- Sprinkle sesame seeds on top and toss again.
- Let the salad sit for 10 minutes to allow the flavors to meld before serving.
Notes
Serve chilled or at room temperature. Great as a side for grilled meats or as a light lunch on its own. Refresh with a bit more dressing if needed.