Refreshing Cucumber Carrot Salad
A crunchy and refreshing salad that combines cucumber and carrot with a zesty dressing, perfect for any time of year.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Raw
- Cuisine: Global
- Diet: Vegan
Ingredients
Scale
- 1 Large Cucumber
- 2 Large Carrots
- 1 Tbsp Sesame Seeds
- 2 Tbsp Fresh Parsley
- 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
Instructions
- Prep Your Veggies: Start by washing your cucumber and carrots. Cut off both ends of the cucumber and slice it in half lengthwise. Slice into thin half-moons or julienne it.
- Julienne the Carrots: Peel the carrots and remove the ends. Slice them into thin strips or grate them.
- Combine Ingredients: In a large bowl, toss together the cucumbers and carrots. Add minced garlic, sesame seeds, and fresh herbs.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until combined.
- Toss & Serve: Drizzle the dressing over the veggies and toss until evenly coated. Garnish with extra sesame seeds before serving.
Notes
Best served immediately for maximum crunch. You can mix and match ingredients as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: salad, cucumber, carrot, refreshing, vegan, healthy