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–+ servings
Cucumber Carrot Salad

Cucumber Carrot Salad: A Crunchy, Flavor-Packed Delight

This Cucumber Carrot Salad is a fresh and crunchy side dish, perfect for adding veggies to your meals.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 large Cucumber julienne or thinly sliced
  • 2 large Carrots julienned or finely shredded
  • 2 tablespoons Fresh Parsley (or Cilantro) finely chopped
For the Dressing
  • 1 tablespoon Olive Oil base for dressing
  • 1 tablespoon Lemon Juice for zesty acidity
  • 1 clove Garlic minced
  • 1 teaspoon Gochugaru (Korean red chili flakes) adjust based on heat preference
  • 1 teaspoon Soy Sauce for umami flavor
  • 0.5 teaspoon Sugar (or Maple Syrup) for sweetness
Crunchy Extras
  • 1 tablespoon Sesame Seeds toasted
  • Optional Add-ins carrot ribbons, sliced green onion, roasted peanuts, cashews

Equipment

  • Knife
  • julienne peeler
  • Large Bowl
  • small bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Wash and dry the cucumber and carrots. Julienne or slice them into thin strips.
  2. In a small bowl, whisk the olive oil, lemon juice, minced garlic, gochugaru, soy sauce, and sugar until well combined.
  3. In a large bowl, combine cucumber, carrots, and parsley. Toss gently.
  4. Pour the dressing over the vegetable mixture and toss until fully coated.
  5. Sprinkle sesame seeds over the salad and toss gently to distribute.
  6. Allow the salad to rest for 10 minutes to let the flavors meld.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 4mgIron: 4mg

Notes

For best results, mix dressing and vegetables right before serving to maintain freshness and crunch.

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