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–+ servings
Cucumber Carrot Salad

Refreshing Cucumber Carrot Salad with a Spicy Kick

This Cucumber Carrot Salad is a quick, hydrating, and delicious side dish with a spicy gochugaru dressing.
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Prep Time 15 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumber Julienned, substitute zucchini for a twist
  • 2 cups Carrots Julienned, yellow or orange bell pepper can be a fun alternative
  • 2 tablespoons Sesame Seeds Try chopped almonds or peanuts for a different texture
  • 1/4 cup Fresh Parsley Cilantro or mint are excellent substitutes
For the Dressing
  • 3 tablespoons Olive Oil Avocado oil is a fantastic alternative
  • 2 tablespoons Lemon Juice Lime juice gives a fresh twist if desired
  • 1 tablespoon Gochugaru (Korean red chili flakes) Use red pepper flakes for a milder option
  • 1 clove Garlic Minced, can use garlic powder for subtler taste
  • 1 tablespoon Soy Sauce Tamari is perfect for gluten-free option
  • 1 teaspoon Sugar Maple syrup or agave are great natural sweeteners

Equipment

  • Mixing Bowl
  • knife
  • Julienne Peeler
  • whisk

Method
 

Preparation
  1. Wash and dry the cucumbers and carrots under cold water. Julienne into thin strips and transfer to a mixing bowl.
  2. In a separate bowl, combine olive oil, lemon juice, gochugaru, soy sauce, and sugar. Whisk until well blended.
  3. Pour the dressing over the vegetables and add minced garlic and parsley. Toss until evenly coated.
  4. Sprinkle sesame seeds over the salad and toss lightly. Allow to rest for 5 minutes.
  5. Serve immediately for best crispness or let it sit for 10-15 minutes to deepen flavors.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 250mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 5000IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

For best results, keep dressing separate until ready to serve to maintain crunchiness.

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