Cucumber Carrot Salad
When it comes to salads, there’s something refreshing about the crispness of cucumbers and the vibrant crunch of carrots. If you’re looking for a quick, nutritious, and delicious salad, this Cucumber Carrot Salad is the perfect choice. Packed with fresh ingredients, a touch of spice, and a balanced dressing, this salad is not only a feast for the taste buds but also a powerhouse of nutrients.
Equipment
- Julienne peeler optional
Ingredients
- 1 large cucumber
- 2 large carrots
- 1 tbsp sesame seeds
- 1 clove garlic minced
- 2 tbsp fresh parsley chopped
Dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru (Korean red chili flakes)
- 1 tsp soy sauce
- ½ tsp sugar you can substitute with maple syrup or agave
Instructions
- Wash and dry the cucumber and carrots. Using a sharp knife, julienne both vegetables into thin strips. Alternatively, I used julienne peeler to cut the vegetables faster. 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 the ingredients are fully combined.
- Pour the dressing over the julienned cucumbers and carrots. Add the minced garlic and chopped parsley. Toss everything together until the vegetables are evenly coated with the dressing.
- Sprinkle the sesame seeds over the salad and give it a final toss. Serve immediately for a fresh and crisp texture, or let it sit for 10-15 minutes to allow the flavors to meld.