Description
This Asian-inspired Cucumber Carrot Salad is a refreshing and crunchy side dish perfect for summer. Featuring crisp cucumber and sweet carrots tossed in a spicy, garlicky dressing with sesame seeds and fresh herbs, it delivers bold flavors and a satisfying texture in just 15 minutes.
Ingredients
Vegetables
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
- 2 tbsp fresh parsley, finely chopped (or cilantro)
- Optional garnishes: carrot ribbons, green onion, chopped roasted peanuts or cashews
Dressing
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru (Korean red chili flakes)
- 1 tsp soy sauce
- ½ tsp sugar or maple syrup
Toppings
- 1 tbsp sesame seeds
Instructions
- Prepare the vegetables: Wash and dry the cucumber and carrots thoroughly. Julienne or shred them evenly to ensure consistent texture and easy mixing.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until the mixture is glossy and well combined.
- Combine salad ingredients: Place the cucumber, carrot, parsley, and minced garlic into a large mixing bowl.
- Add dressing: Pour the prepared dressing over the vegetables in the bowl.
- Toss the salad: Use tongs or salad spoons to toss everything together thoroughly until the vegetables are evenly coated with the dressing.
- Add sesame seeds: Sprinkle the sesame seeds over the tossed salad and toss once more to distribute them evenly.
- Rest or serve: Let the salad sit for about 10 minutes to allow the flavors to meld, or serve immediately for extra crunch.
Notes
- For make-ahead convenience, store the vegetables and dressing separately for up to 24 hours and toss before serving.
- Reduce the gochugaru or substitute with a pinch of red pepper flakes if you prefer less heat.
- To make this salad a full meal, add chickpeas, grilled tofu, or cooked shrimp.
