Description
A vibrant and crunchy cucumber and carrot salad, perfect for a refreshing side dish or light lunch.
Ingredients
Scale
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
- 1 tbsp sesame seeds, toasted
- 2 tbsp fresh parsley, finely chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru, Korean red chili flakes
- 1 tsp soy sauce
- 1/2 tsp sugar or maple syrup
Instructions
- Wash and dry cucumber and carrots. Julienne or shred them evenly.
- In a small bowl, whisk olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy.
- Add cucumber, carrot, parsley, and garlic to a large bowl. Toss gently.
- Pour dressing over the veggies and use all of it.
- Toss everything together until evenly coated.
- Sprinkle sesame seeds and toss again.
- Let sit for 10 minutes for flavor to meld or serve immediately.
Notes
This salad works great as a side, a light lunch, or a crunchy bed for grilled protein.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: salad, cucumber, carrot, vegan, quick, healthy