Print

Cucumber Carrot Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Cucumber Carrot Salad is a refreshing, crunchy, and flavorful dish with a tangy, slightly spicy dressing. Perfect for a light meal or as a side, it’s quick to make and packed with nutrients.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Mixing
  • Cuisine: Asian Fusion
  • Diet: Vegan

Ingredients

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 substitute with maple syrup or agave)

Instructions

  1. Wash and dry the cucumber and carrots. Slice both vegetables into thin strips using a sharp knife or julienne peeler. Place them in a large mixing bowl.
  2. In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar. Stir well until fully combined.
  3. Pour the dressing over the cucumber and carrot strips. Add minced garlic and chopped parsley, then toss everything together to coat the vegetables evenly.
  4. Sprinkle sesame seeds over the salad and give it a final toss.
  5. Serve immediately for a fresh, crisp texture, or let the salad sit for 10-15 minutes to meld the flavors.

Notes

  • This salad is best served fresh to maintain its crunch, but leftovers can be stored in an airtight container for 1-2 days.
  • For a sweeter taste, add more sugar or use honey or agave syrup.
  • Adding chickpeas or edamame can make the salad more protein-packed.

Nutrition

Find it online: https://cheftinaskitchen.com/cucumber-carrot-salad/