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–+ servings
Cucumber Carrot Salad

Refreshing Cucumber Carrot Salad with Spicy Asian Twist

A refreshing Cucumber Carrot Salad featuring crunchy cucumbers and sweet carrots, drizzled with a zesty Asian-inspired dressing.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 85
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 large cucumber julienned or thinly sliced
  • 2 large carrots julienned or finely shredded
  • ¼ cup fresh parsley or cilantro, minced
For the Dressing
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon gochugaru Korean red chili flakes
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar or maple syrup
  • 1 clove garlic minced
  • 2 tablespoons sesame seeds toasted

Equipment

  • kitchen knife
  • julienne peeler
  • Mixing Bowl
  • whisk
  • Small bowl
  • Measuring cups
  • Measuring spoons

Method
 

Preparation
  1. Rinse the cucumber and carrots under cold water, then dry thoroughly. Julienne or thinly slice them into uniform strips.
  2. In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until smooth.
  3. Add the parsley and minced garlic to the bowl with cucumbers and carrots. Toss until evenly distributed.
  4. Pour the dressing over the salad mixture and toss to coat.
  5. Sprinkle toasted sesame seeds over the salad and gently toss again.
  6. Let the salad sit at room temperature for about 10 minutes to allow flavors to meld.
  7. Serve in a bowl as a side dish or light meal.

Nutrition

Serving: 1servingCalories: 85kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Can be prepped ahead by making the dressing and slicing vegetables up to 24 hours in advance. Store leftovers in an airtight container for up to 24 hours.

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