Description
This Cucumber Carrot Salad is light, crisp, and full of fresh flavor with crunchy vegetables tossed in a bright lemon-soy dressing. Sesame seeds and gochugaru add a subtle nutty heat, making it a refreshing vegan side dish or snack.
Ingredients
1 large cucumber, julienned
2 large carrots, julienned
1 tablespoon sesame seeds
1 clove garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon gochugaru
1 teaspoon soy sauce
1/2 teaspoon sugar
Instructions
- Wash and dry the cucumber and carrots thoroughly, then cut them into thin julienne strips.
- In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until smooth.
- Place the cucumber and carrots in a large mixing bowl and add the minced garlic and chopped parsley.
- Pour the dressing over the vegetables and toss until evenly coated.
- Sprinkle with sesame seeds and serve immediately for the freshest texture.
Notes
Add thinly sliced red onions for extra crunch and sharpness.
For a heartier salad, mix in edamame or shredded cabbage.
To enhance the nutty flavor, drizzle with toasted sesame oil before serving.
Swap parsley for cilantro or green onions for a different flavor profile.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
For a gluten-free version, use tamari or certified gluten-free soy sauce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 70 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
