Cucumber Carrot Salad
A refreshing salad featuring fresh cucumber and carrots, with a flavorful dressing that includes garlic and gochugaru, perfect for warm days or as a delightful side.
Servings: 4 servings
Calories: 120kcal
Ingredients
Vegetables
- 1 large large cucumber (about 300 g)
- 2 large large carrots (about 250 g)
Dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp gochugaru (Korean red chili flakes)
- 1 tsp soy sauce
- 1/2 tsp sugar (or substitute with maple syrup or agave)
Garnish
- 1 tbsp sesame seeds
- 2 tbsp fresh parsley, chopped
Instructions
Preparation
- Wash the cucumber and carrots thoroughly to remove dirt.
- Julienne the cucumber and carrots into thin strips.
Dressing Preparation
- In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until well combined.
Assembling the Salad
- In a large bowl, combine the julienned cucumber and carrots.
- Pour the dressing over the vegetables, add minced garlic and chopped parsley, and toss to coat.
- Sprinkle sesame seeds on top and gently toss again.
Serving
- Serve immediately or let it sit for 10 to 15 minutes to enhance the flavors.
Notes
This salad pairs well with grilled chicken, fish, or tofu. It can also be enjoyed as a light lunch or served with pita bread or brown rice. Best enjoyed fresh, but can be stored in the fridge for a day.