Cucumber Carrot Salad

A vibrant and refreshing salad featuring crisp cucumbers and sweet carrots, dressed with a zesty mixture for a delightful taste experience.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Healthy

Calories: 100

Ingredients Method Notes

Ingredients

Vegetables

1 large cucumber, julienned or thinly sliced Choose a firm cucumber to avoid mushiness and bitterness.
2 large carrots, julienned or finely shredded Fresh, firm carrots offer the best texture.

Dressing

1 tbsp olive oil Fresh lemon juice brightens the flavors.
1 tbsp lemon juice Use fresh lemon for the best taste.
1 clove garlic, minced Fresh garlic offers the best aroma and taste.
1 tsp gochugaru (Korean red chili flakes) Adjust based on your heat preference.
1 tsp soy sauce Can use gluten-free soy sauce for dietary restrictions.
½ tsp sugar or maple syrup

Garnish

1 tbsp sesame seeds Sprinkle over the salad for added texture.
2 tbsp fresh parsley, finely chopped (or cilantro) Enhances aroma and flavor.

Method

Preparation

Wash the cucumber and carrots. Julienne the cucumber and finely shred the carrots.

Combining

In a large bowl, add the julienned cucumber and shredded carrots. Stir them together gently to mix well.

Making the Dressing

In a small bowl, whisk together olive oil, lemon juice, minced garlic, gochugaru, soy sauce, and sugar until well combined.

Dressing the Salad

Pour the dressing over the cucumber and carrot mixture. Toss everything together until the vegetables are evenly coated.

Finishing Touches

Sprinkle sesame seeds and finely chopped parsley over the salad.

Serving

Enjoy your salad right away for the best crunch! Serve in a clear bowl to highlight the vibrant colors.

Notes

This salad is best enjoyed fresh. Keep in an airtight container in the refrigerator for up to 2 days. Adjust the dressing to your preference before serving.