Description
A crispy and bright Cucumber Carrot Salad with a tangy dressing featuring gochugaru and garlic, perfect as a quick side dish or a crunchy condiment.
Ingredients
- 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 (or neutral oil like avocado oil)
- 1 tbsp lemon juice (fresh is best)
- 1 tsp gochugaru (or smoked paprika + pinch cayenne)
- 1 tsp soy sauce (or tamari for gluten-free)
- 1/2 tsp sugar or maple syrup
Instructions
- Wash and dry the cucumber and carrots, then trim the ends.
- Julienne the cucumber and carrots into even matchsticks and place them in a large mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until the dressing looks glossy.
- Add the minced garlic and chopped parsley to the vegetables, then pour the dressing over the top.
- Toss with tongs until all strands are evenly coated.
- Sprinkle toasted sesame seeds over the salad and toss gently to distribute.
- If time allows, let the salad rest for about 10 minutes for flavors to meld; otherwise serve immediately.
Notes
For a nuttier dressing, swap 1/2 tbsp of olive oil for toasted sesame oil. To reduce sodium, lessen soy sauce and add a pinch of sea salt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Korean