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–+ servings
Cucumber Carrot Salad

Cucumber Carrot Salad with Spicy Dressing for a Crunchy Boost

This Cucumber Carrot Salad is a vibrant, healthy dish with a spicy gochugaru dressing, perfect as a quick side.
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Prep Time 10 minutes
Marination Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumber English cucumbers are recommended.
  • 2 cups Carrots Opt for organic for better flavor.
  • 2 tablespoons Sesame Seeds Toasted for enhanced flavor.
  • 1 clove Garlic Use fresh for best taste.
  • 1 tablespoon Fresh Parsley Substitute with cilantro or mint if desired.
For the Dressing
  • ¼ cup Olive Oil Extra virgin for enhanced flavor.
  • 1 tablespoon Lemon Juice Fresh lemon juice is best.
  • 1 tablespoon Gochugaru (Korean Red Chili Flakes) Adjust to taste.
  • 2 tablespoons Soy Sauce Low-sodium if preferred.
  • 1 teaspoon Sugar Substitute with maple syrup or agave if desired.

Equipment

  • Mixing Bowl
  • Knife
  • julienne peeler
  • whisk

Method
 

Step-by-Step Instructions
  1. Prepare the vegetables by washing and drying them, then cut cucumbers and carrots into thin strips.
  2. In a bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until emulsified.
  3. Combine julienned cucumber and carrots, then add minced garlic and parsley. Pour the dressing over and toss well.
  4. Sprinkle toasted sesame seeds on top, toss gently and serve immediately or let sit for up to 15 minutes for melded flavors.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 12gProtein: 2gFat: 11gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 350mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 6000IUVitamin C: 15mgCalcium: 70mgIron: 1mg

Notes

Best enjoyed fresh. Adjust spice level and store dressing separately if made ahead.

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