Cucumber Carrot Salad
A quick mix of cucumber and carrot that offers a crunchy texture and a tangy sesame-lemon dressing with a hint of heat, perfect for weeknights or picnics.
Ingredients
Veggies
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
- 2 tbsp fresh parsley, finely chopped (or cilantro)
Dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp soy sauce
- ½ tsp sugar or maple syrup
Aromatics & Spices
- 1 clove garlic, minced
- 1 tsp gochugaru (Korean red chili flakes)
Toppings
- 1 tbsp sesame seeds
Instructions
Preparation
- Wash and dry the cucumber and carrots, then julienne or shred them evenly so they toss well.
- In a small bowl, whisk olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy.
- Add cucumber, carrot, parsley, and garlic to a large bowl.
- Pour the dressing over the veggies.
- Toss everything together until each piece is evenly coated, then sprinkle sesame seeds and toss again.
- Let sit for 10 minutes for flavors to meld, or serve immediately for maximum crunch.
Notes
Store leftover salad in an airtight container up to 2 days; add extra sesame seeds before serving.