Description
A crisp and refreshing Cucumber Carrot Salad, perfect for summer meals. With a zesty dressing, it offers a delightful crunch and vibrant flavors.
Ingredients
Scale
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
- 1 tbsp sesame seeds
- 2 tbsp fresh parsley or cilantro, chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru
- 1 tsp soy sauce
- ½ tsp sugar or maple syrup
Instructions
- Wash and dry the cucumber and carrots thoroughly.
- Prepare the vegetables by julienning the cucumber and shredding the carrots.
- Whisk the olive oil, lemon juice, gochugaru, soy sauce, and sugar in a small bowl.
- Combine the cucumber, carrots, parsley, garlic, and whisked dressing in a large mixing bowl.
- Toss gently until the vegetables are coated.
- Finish by sprinkling sesame seeds on top and tossing again.
- Let the salad sit for 10 minutes to meld flavors before serving.
Notes
This salad can be made ahead; combine ingredients just before serving to keep it crisp. Consider roasting carrots for added depth of flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 4g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg