Description
A refreshing Cucumber Carrot Salad with a tangy vinaigrette that bursts with flavor and texture, perfect for summer days.
Ingredients
Scale
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
- 1 tbsp sesame seeds
- 2 tbsp fresh parsley, finely chopped (or cilantro)
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru (Korean red chili flakes)
- 1 tsp soy sauce
- ½ tsp sugar or maple syrup
Instructions
- Begin by washing and thoroughly drying your cucumber and carrots.
- Julienne or shred the cucumber and carrots uniformly.
- In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until well combined.
- Transfer the cucumber, carrot, parsley, and minced garlic into a large mixing bowl.
- Pour the dressing over the veggies and toss everything together until evenly coated.
- Scatter the sesame seeds on top and toss gently to incorporate.
- For more intense flavor, let it rest for about 10 minutes before serving.
Notes
Make the salad ahead of time but add the dressing just before serving for maximum crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 2g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg