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 are paired with a zesty, slightly spicy dressing for a delightful flavor combination that brightens 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 and 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 create the dressing.
- Step 3: Combine the sliced cucumber, prepared carrots, and chopped fresh parsley in a large mixing bowl.
- Step 4: Pour the prepared dressing over the vegetables and toss gently until all components are well coated.
- Step 5: Garnish the salad with sesame seeds just before serving.
Tips & Variations
- For a milder spice, reduce the gochugaru or substitute with paprika.
- Add chopped green onions or a sprinkle of toasted nuts for extra texture.
- Use rice vinegar instead of lemon juice for a subtle tang.
- Make it vegan by ensuring the soy sauce is gluten-free and free of animal products.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate and toss just before serving. Leftovers can be gently reheated or enjoyed cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
Yes, but it’s best to keep the dressing separate and toss the salad just before serving to maintain the crispness of the vegetables.
What can I substitute for gochugaru?
If you don’t have gochugaru, you can use crushed red pepper flakes or paprika for a milder flavor, though the taste will be slightly different.
PrintCucumber Carrot Salad: Refreshing & Easy Recipe
This refreshing and easy-to-make Cucumber Carrot Salad combines crisp cucumbers and sweet carrots with a tangy, spicy dressing featuring Korean chili flakes and soy sauce. It’s a vibrant, healthy side dish perfect for any meal or as a light snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Korean-inspired
- Diet: Vegan
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 or half-moons, depending on your preference. Peel the carrots and julienne them into matchstick-sized pieces or finely shred them using a grater or food processor.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, gochugaru, soy sauce, and sugar until well combined and smooth, forming a spicy and tangy dressing.
- Combine Ingredients: In a large mixing bowl, add the sliced cucumber, shredded carrots, and chopped fresh parsley. Toss gently to evenly distribute the ingredients.
- Dress the Salad: Pour the prepared dressing over the vegetable mixture. Toss gently but thoroughly so that every piece is coated with the flavorful dressing.
- Garnish and Serve: Sprinkle the sesame seeds over the top of the salad as a nutty, crunchy garnish. Serve immediately to enjoy the crisp textures and vibrant flavors.
Notes
- For an extra kick, increase the amount of gochugaru or add a dash of freshly ground black pepper.
- You can substitute lemon juice with rice vinegar for a different acidic note.
- This salad is best served fresh but can be refrigerated for up to 1 day in an airtight container.
- To keep the salad crunchy, add sesame seeds just before serving.
- Optional: Toast sesame seeds lightly for a nuttier flavor.
Keywords: Cucumber carrot salad, Korean salad, spicy salad, easy salad recipe, vegan salad, no-cook salad, healthy side dish
