Description
Make a refreshing Cucumber Carrot Salad in just 15 minutes! This crunchy salad is not only healthy but also a quick and delicious addition to any meal.
Ingredients
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
- 2 tbsp fresh parsley, finely chopped (or cilantro for a twist)
- 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
- 1 tbsp sesame seeds (optional, for garnish and extra crunch)
Instructions
- Prepare the Vegetables: Begin by washing and drying your cucumber and carrots thoroughly.
- Julienne the Cucumber: Using a sharp knife, julienne the cucumber into thin strips.
- Shred the Carrots: Next, julienne or finely shred the carrots to match the cucumber’s size.
- Chop the Parsley: Finely chop the fresh parsley (or cilantro if preferred).
- Mince the Garlic: Mince 1 clove of garlic and set aside.
- Make the Dressing: In a small bowl, combine olive oil, lemon juice, gochugaru, soy sauce, and sugar or maple syrup. Whisk until well-blended.
- Combine Ingredients: In a large bowl, add the julienned cucumber, shredded carrots, chopped parsley, and minced garlic.
- Dress the Salad: Pour the dressing over the vegetables and toss everything until evenly coated.
- Add Sesame Seeds: Sprinkle sesame seeds over the top and toss once more to distribute.
- Let It Rest (Optional): For the best flavor, let the salad sit for about 10 minutes before serving.
Notes
Select firm, bright vegetables for the best texture and flavor. Avoid soft cucumbers or carrots to maintain crunch. You can prepare vegetables ahead of time but add dressing just before serving.