Description
This refreshing and crunchy cucumber carrot salad combines crisp julienned vegetables with a tangy, slightly spicy dressing made from lemon juice, olive oil, and Korean red chili flakes. Enhanced with garlic, sesame seeds, and fresh parsley, it offers a vibrant and healthy side dish that’s perfect for warm days or as a light meal accompaniment.
Ingredients
Scale
Vegetables
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
- 2 tbsp fresh parsley, finely chopped (or cilantro)
- Optional: carrot ribbons, green onion, chopped roasted peanuts or cashews
Dressing
- 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
- 1 clove garlic, minced
- 1 tbsp sesame seeds
Instructions
- Prepare the Vegetables: Wash and dry the cucumber and carrots thoroughly. Then julienne or shred them evenly to ensure a uniform texture and ease of eating.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until the mixture becomes glossy and well combined.
- Combine Salad Ingredients: Place the julienned cucumber, carrot, chopped parsley, and minced garlic in a large mixing bowl.
- Add Dressing: Pour the prepared dressing over the vegetables in the large bowl.
- Toss the Salad: Toss everything thoroughly to make sure the veggies are evenly coated with the dressing.
- Add Sesame Seeds: Sprinkle the sesame seeds over the salad and toss again gently to distribute them well.
- Rest or Serve: Let the salad sit for 10 minutes to allow the flavors to meld together or serve immediately for maximum crunch.
Notes
- To make ahead, store the vegetables and dressing separately for up to 24 hours in the refrigerator. Toss together right before serving.
- For less heat, reduce the amount of gochugaru or substitute with a pinch of red pepper flakes.
- To make this salad more filling, add chickpeas, grilled tofu, or cooked shrimp.
