Description
This Asian-inspired Cucumber Carrot Salad features crisp cucumber and sweet carrots tossed in a spicy, garlicky dressing, delivering a big crunch and bold flavor in just 15 minutes.
Ingredients
Scale
Salad
- 1 large cucumber julienned or thinly sliced
- 2 large carrots julienned or finely shredded
- 1 tbsp sesame seeds
- 2 tbsp fresh parsley finely chopped (or cilantro)
- 1 clove garlic minced
Dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru Korean red chili flakes
- 1 tsp soy sauce
- 1/2 tsp sugar or maple syrup
Optional
- carrot ribbons
- green onion, chopped
- roasted peanuts or cashews
Instructions
- Wash and prep vegetables. Wash and dry cucumber and carrots. Julienne or shred them evenly.
- Make dressing. In a small bowl, whisk olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy.
- Combine veggies and garlic. Add cucumber, carrot, parsley, and garlic to a large bowl.
- Add dressing. Pour dressing over the veggies.
- Toss salad. Toss everything together until evenly coated.
- Add sesame seeds. Sprinkle sesame seeds and toss again.
- Rest or serve. Let sit for 10 minutes for flavor to meld or serve immediately.
Notes
- To make ahead, store the veggies and dressing separately up to 24 hours. Toss before serving.
- For less heat, reduce gochugaru or use a pinch of red pepper flakes.
- Add chickpeas, grilled tofu, or shrimp to turn this into a full meal.
