Description
A fresh, crunchy Cucumber Carrot Salad tossed in a bright lemon-garlic dressing with soy sauce, sesame seeds, herbs, and a gentle chili kick. This quick and easy salad is perfect for weeknights, BBQs, meal prep, or as a vibrant side dish for chicken, fish, or rice bowls.
Ingredients
Scale
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
- 1 tbsp sesame seeds
- 2 tbsp fresh parsley, finely chopped (or cilantro)
- 1 clove garlic, minced
- 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
Instructions
- Wash and dry the cucumber and carrots. Julienne or shred them evenly for the best texture.
- In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until smooth and slightly glossy.
- In a large bowl, combine the cucumber, carrots, parsley, and minced garlic.
- Pour the dressing over the vegetables.
- Toss well until everything is evenly coated.
- Sprinkle in sesame seeds and toss again.
- Let sit for 10 minutes to allow the flavors to meld, or serve immediately for maximum crunch.
Notes
- For less heat, reduce the gochugaru to ½ teaspoon.
- Substitute red pepper flakes if gochugaru isn’t available.
- Use tamari or coconut aminos for a gluten-free option.
- Best enjoyed within 24 hours for peak freshness and crunch.
- Add shredded rotisserie chicken or edamame to turn it into a light meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 95 kcal
- Sugar: 5 g
- Sodium: 240 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 4.8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg