Cucumber Carrot Salad
A bright, crunchy salad of cucumber and carrot, quick to make and perfect as a refreshing side dish or healthy lunch.
Ingredients
Vegetables
- 1 large cucumber, julienned or thinly sliced English or kirby cucumbers work well
- 2 large carrots, julienned or finely shredded
Dressing
- 1 tbsp olive oil Neutral oil or sesame oil substitution note below
- 1 tbsp lemon juice Fresh preferred
- 1 tsp gochugaru Korean red chili flakes — substitute red pepper flakes or smoked paprika + pinch of cayenne
- 1 tsp soy sauce Use tamari for gluten-free
- 1/2 tsp sugar or maple syrup Balances acidity and heat
- 1 clove garlic, minced Can use 1/2 tsp garlic powder if milder is desired
- 1 tbsp sesame seeds Toasted for extra aroma
- 2 tbsp fresh parsley, finely chopped Or cilantro for a brighter, citrusy note
Instructions
Preparation
- Wash and dry the cucumber and carrots. Trim ends.
- Julienne the cucumber and carrots into even matchsticks, or use a peeler to make thin ribbons.
- Place the cut vegetables in a large mixing bowl.
Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until the dressing looks glossy and slightly thickened.
- Add minced garlic and chopped parsley to the vegetables. Pour the dressing over the bowl.
Combine and Serve
- Toss everything together with tongs or clean hands until vegetables are evenly coated.
- Sprinkle in sesame seeds and toss once more.
- Let the salad sit for 10 minutes at room temperature if you have time, or serve immediately.
Notes
Store in an airtight container for up to 48–72 hours, but best texture is within the first 24 hours. Not recommended for freezing as vegetables become watery.