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–+ servings
Cucumber Carrot Salad

Cucumber Carrot Salad: Crunchy Freshness in Every Bite

This Cucumber Carrot Salad offers refreshing crispness and vibrant flavors in every bite.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 large Cucumber Julienne or slice thinly for best texture
  • 2 large Carrots Julienned or finely shredded
  • 1/4 cup Fresh Parsley or Cilantro Finely chopped
  • 2 tablespoons Sesame Seeds Optional for added crunch
For the Dressing
  • 1 tablespoon Olive Oil
  • 1 tablespoon Lemon Juice
  • 1 clove Garlic Minced
  • 1 teaspoon Soy Sauce
  • 1 teaspoon Gochugaru Korean red chili flakes
  • 1/2 teaspoon Sugar or Maple Syrup

Equipment

  • Sharp Knife
  • mixing bowl
  • small bowl
  • whisk
  • tongs

Method
 

Preparation
  1. Wash and dry the cucumber and carrots thoroughly. Julienne or finely shred them and place in a large mixing bowl.
  2. Combine olive oil, lemon juice, soy sauce, and sugar in a small bowl. Add minced garlic and gochugaru, whisk until smooth.
  3. Add the optional chopped parsley or cilantro to the large bowl with cucumber and carrots, and toss gently.
  4. Pour dressing over the salad and gently toss everything to coat.
  5. Sprinkle sesame seeds if desired, toss again, and let rest for about 10 minutes before serving.
  6. Serve immediately or store in an airtight container in the refrigerator.

Nutrition

Serving: 1servingCalories: 100kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 3500IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Store cucumbers and carrots separately until serving to maintain their crunch. Dressing can make them soggy if left too long.

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