Cucumber Carrot Salad: Refreshing & Easy Recipe
Introduction
This Cucumber Carrot Salad is a refreshing and easy-to-make dish perfect for a light lunch or side. Crisp vegetables combined with a tangy, slightly spicy dressing make it a flavorful and healthy choice for any meal.
Ingredients
- 1 large cucumber
- 2 large carrots
- 1 tbsp sesame seeds
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru (Korean red chili flakes)
- 1 tsp soy sauce
- ½ tsp sugar
Instructions
- Step 1: Wash and prepare the cucumber and carrots. Slice the cucumber into thin rounds; peel and julienne or finely shred the carrots.
- Step 2: In a small bowl, whisk together olive oil, lemon juice, minced garlic, gochugaru, soy sauce, and sugar to make the dressing.
- Step 3: In a large mixing bowl, combine the sliced cucumber, prepared carrots, and chopped fresh parsley.
- Step 4: Pour the dressing over the vegetables and toss gently until all the ingredients are well coated.
- Step 5: Just before serving, sprinkle the salad with sesame seeds for a nutty crunch.
Tips & Variations
- For extra crunch, add chopped nuts like almonds or walnuts.
- Swap parsley for fresh cilantro or mint to vary the flavor.
- If you prefer less heat, reduce the gochugaru or substitute with paprika.
- Use rice vinegar instead of lemon juice for a different tangy note.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. Because the vegetables release water, it’s best enjoyed fresh. If needed, toss the salad again before serving to redistribute the dressing. Avoid storing with the sesame seeds on top—add them right before serving to keep them crunchy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, but for the freshest texture, prepare it a few hours ahead and add the sesame seeds just before serving to keep their crunch.
What can I substitute if I don’t have gochugaru?
You can use red chili flakes or smoked paprika as alternatives, though the flavor profile will be slightly different.
PrintCucumber Carrot Salad: Refreshing & Easy Recipe
This Cucumber Carrot Salad is a refreshing and easy-to-make dish featuring crunchy cucumbers and julienned carrots tossed in a tangy, slightly spicy dressing made with olive oil, lemon juice, garlic, Korean red chili flakes, soy sauce, and a touch of sugar. Garnished with toasted sesame seeds and fresh parsley, it’s a perfect light side dish to brighten any meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Korean-inspired
- Diet: Vegetarian
Ingredients
Vegetables
- 1 large cucumber
- 2 large carrots
- 2 tbsp fresh parsley, chopped
Dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp gochugaru (Korean red chili flakes)
- 1 tsp soy sauce
- ½ tsp sugar
Garnish
- 1 tbsp sesame seeds
Instructions
- Prepare the Vegetables: Wash and dry the cucumber and carrots thoroughly. Slice the cucumber into thin rounds and peel the carrots. Julienne or finely shred the carrots to match the texture of the cucumber slices.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, gochugaru, soy sauce, and sugar until the sugar dissolves and the dressing is well combined.
- Combine Ingredients: In a large mixing bowl, add the sliced cucumber, shredded carrots, and chopped fresh parsley. Toss gently to mix the vegetables evenly.
- Toss Salad with Dressing: Pour the prepared dressing over the vegetable mixture. Toss gently but thoroughly to coat all pieces evenly with the dressing, ensuring balanced flavor throughout.
- Garnish and Serve: Sprinkle the sesame seeds over the top just before serving to add a nutty crunch and visual appeal. Serve immediately for the freshest taste.
Notes
- For extra crunch, chill the vegetables before preparing the dressing.
- You can substitute gochugaru with chili flakes or omit for a milder flavor.
- If soy sauce is not available, tamari or coconut aminos can be used as alternatives.
- Make the salad just before serving to maintain crispness of the vegetables.
- This salad pairs well with grilled dishes or as a light side on a warm day.
Keywords: Cucumber carrot salad, easy salad recipe, refreshing salad, Korean inspired salad, vegetable side dish
