Cucumber Carrot Salad
A refreshing and crunchy Cucumber Carrot Salad that combines bright flavors and textures in just 15 minutes, perfect for busy weeknights and meal prep.
Ingredients
Salad Ingredients
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
- 1 tbsp sesame seeds Toast for nuttier flavor if desired.
- 2 tbsp fresh parsley, finely chopped (or cilantro) Use parsley for brightness or cilantro for an herbaceous flavor.
- 1 clove garlic, minced Let rest in the dressing for a milder flavor if strong.
Dressing Ingredients
- 1 tbsp olive oil
- 1 tbsp lemon juice Adjust to taste.
- 1 tsp gochugaru (Korean red chili flakes) Substitute with regular red pepper flakes or smoked paprika if unavailable.
- 1 tsp soy sauce Replace with tamari for gluten-free option.
- ½ tsp sugar or maple syrup Maple syrup keeps it plant-friendly.
Instructions
Preparation
- Wash and dry the cucumber and carrots. Julienne or shred them evenly. This should take about 5–7 minutes.
- In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy. Taste and adjust seasoning if needed, this will take about 1–2 minutes.
- Add the cucumber, carrot, parsley, and garlic to a large bowl and toss gently to combine.
- Pour the dressing over the veggies and toss until everything is evenly coated.
- Sprinkle sesame seeds on top and toss again. Let the salad sit for 10 minutes to allow flavors to meld or serve immediately.
Notes
For maximum crunch, keep dressing separate if making ahead. This salad can last in the fridge for 1–2 days, best if dressed just before serving.