Cucumber Carrot Salad
This Cucumber Carrot Salad is a refreshing and easy delight, combining crisp vegetables with a flavorful dressing.
Equipment
- sharp knife or julienne peeler
- Mixing bowl
- small bowl
- Whisk
Ingredients
- 1 large cucumber, julienned or thinly sliced
- 2 medium carrots, julienned
- 2 tablespoons sesame seeds
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon gochugaru (Korean red chili flakes)
- 1 teaspoon soy sauce
- ½ teaspoon sugar (can substitute with maple syrup or agave)
Instructions
- Rinse and dry the cucumber and carrots, then julienne them into thin strips and place in a large mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until well mixed.
- Drizzle the dressing over the vegetables, add minced garlic and chopped parsley, and toss to coat.
- Sprinkle sesame seeds on top, toss again, and serve immediately or let sit for 10-15 minutes to enhance flavors.
Notes
This salad can be prepared in advance, but for optimal texture, store the dressing separately and combine just before serving. If gochugaru is unavailable, red pepper flakes or cayenne pepper can be used as alternatives. Leftovers can be kept in an airtight container in the refrigerator for up to 24 hours. Pairs well with rice dishes and Asian-inspired meals.