Cucumber Carrot Salad

Why You’ll Love This Recipe

I absolutely love this Cucumber Carrot Salad because it’s so light yet full of flavor. The combination of cucumber and carrot makes it incredibly refreshing, while the dressing gives it a nice kick with just the right amount of tang from lemon juice and a bit of heat from gochugaru (Korean red chili flakes). It’s quick to make, and I enjoy the burst of textures with every bite. Plus, the addition of sesame seeds and fresh parsley adds a beautiful touch of crunch and color, making it perfect for a light lunch or a colorful side dish.

Ingredients

1 large cucumber

2 large carrots

1 tbsp sesame seeds

1 clove garlic, minced

2 tbsp fresh parsley, chopped

For the Dressing:

1 tbsp olive oil

1 tbsp lemon juice

1 tsp gochugaru (Korean red chili flakes)

1 tsp soy sauce

½ tsp sugar (or substitute with maple syrup or agave)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Wash and dry the cucumber and carrots. Using a sharp knife or a julienne peeler, slice both vegetables into thin strips. You can also use a julienne peeler to speed up the process. Place them in a large mixing bowl.

In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar. Stir well until everything is fully combined.

Pour the dressing over the julienned cucumbers and carrots. Add the minced garlic and chopped parsley, then toss everything together to ensure the vegetables are evenly coated with the dressing.

Sprinkle the sesame seeds over the salad and give it a final toss to combine.

Serve immediately for a fresh and crisp texture. If you prefer, you can let the salad sit for 10-15 minutes to allow the flavors to meld together.

Servings and Timing

Servings: 4

Prep Time: 15 minutes

Total Time: 15 minutes

Variations

You can switch up the veggies and try adding bell peppers or radishes for more color and crunch.

For a sweeter version, add a little more sugar or use a sweetener like honey or agave syrup.

If you want a bit more protein in the salad, feel free to add some chickpeas or edamame beans.

For an extra layer of flavor, sprinkle in some toasted nori (seaweed) flakes or add a bit of fresh ginger to the dressing.

Storage/Reheating

This salad is best served fresh to maintain its crisp texture. However, if you have leftovers, store them in an airtight container in the fridge for up to 1-2 days. The flavors will continue to meld, but the vegetables may lose some of their crunch. It’s best to add the sesame seeds just before serving to maintain their crispness.

FAQs

Can I make this salad ahead of time?

This salad is best when served immediately for the freshest, crispiest texture. However, you can prepare the vegetables and dressing in advance, and then toss everything together just before serving.

What can I substitute for gochugaru?

If you don’t have gochugaru, you can use red pepper flakes or chili powder, but the flavor might not be quite as smoky. Adjust the amount to your spice preference.

Can I use a different oil for the dressing?

Yes, you can substitute olive oil with another oil such as sesame oil for a nuttier flavor or avocado oil for a lighter taste.

Is this salad vegan?

Yes, this Cucumber Carrot Salad is completely vegan, making it a great option for plant-based meals.

How long will leftovers keep in the fridge?

Leftovers can be stored in an airtight container for up to 1-2 days. Keep in mind that the vegetables may lose some of their crunch the longer they sit.

Conclusion

This Cucumber Carrot Salad is quick, fresh, and packed with flavor, making it a great addition to any meal. Whether you’re looking for a light lunch, a crunchy side, or just something refreshing, this salad has everything you need. The dressing ties it all together with a perfect balance of tang, spice, and sweetness. It’s simple, satisfying, and bursting with vibrant colors—exactly the kind of salad I love

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