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–+ servings
Cucumber Carrot Salad

Crispy Cucumber Carrot Salad for a Refreshing Twist

This Crispy Cucumber Carrot Salad is a refreshing dish that combines crunchy cucumbers and carrots with a gochugaru dressing.
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Prep Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2-3 cups Cucumber Julienned
  • 2-3 cups Carrots Julienned
  • 1/4 cup Fresh Parsley Chopped
For the Dressing
  • 1/4 cup Olive Oil Can substitute with sesame oil
  • 2 tablespoons Lemon Juice Can substitute with lime juice
  • 1 tablespoon Gochugaru Can substitute with red pepper flakes or cayenne
  • 2 tablespoons Soy Sauce Tamari is a gluten-free alternative
  • 1 teaspoon Sugar Can substitute with maple syrup or agave
For Extra Crunch
  • 2 tablespoons Sesame Seeds Can substitute with sunflower seeds
  • 1 clove Garlic Minced

Equipment

  • mixing bowl
  • knife
  • Julienne Peeler
  • whisk

Method
 

Preparation Steps
  1. Wash and dry the cucumber and carrots thoroughly. Julienne both into thin, uniform strips.
  2. In a small mixing bowl, combine olive oil, lemon juice, gochugaru, soy sauce, and sugar. Whisk until emulsified.
  3. In a large mixing bowl, add the julienned cucumber and carrots. Pour the dressing over the vegetables, add garlic and parsley.
  4. Toss the veggies and dressing until coated.
  5. Sprinkle sesame seeds over the salad and gently toss again.
  6. Serve immediately or let the salad rest for 10-15 minutes before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 300mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 100IUVitamin C: 25mgCalcium: 5mgIron: 5mg

Notes

Use fresh ingredients for the best flavor and let the salad rest to meld flavors before serving.

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