Description
A refreshing and crunchy Cucumber Carrot Salad featuring julienned cucumber and carrots tossed with a tangy, spicy dressing made from olive oil, lemon juice, gochugaru, and soy sauce. Enhanced with fresh parsley, garlic, and sesame seeds, this light and vibrant salad offers both texture and bold flavors. Perfect as a side dish or a light meal with added protein options.
Ingredients
Scale
For the 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 for an Asian twist)
- 1 clove garlic, minced
For the Dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru (Korean red chili flakes), adjust for heat
- 1 tsp soy sauce
- ½ tsp sugar (or maple syrup/agave)
Optional Add-ins (choose 1–2)
- Thin carrot ribbons
- Sliced green onion
- Chopped roasted peanuts
- Cashews
Instructions
- Prep Veggies: Wash and dry the produce thoroughly. Julienne or thinly slice the cucumber and julienne or finely shred the carrots into even pieces to ensure consistent crunch throughout the salad.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until the mixture is slightly emulsified and glossy, combining all flavors smoothly.
- Combine Ingredients: In a large mixing bowl, add the cucumber, carrot, chopped parsley, and minced garlic. Pour the prepared dressing over the veggies.
- Toss & Finish: Toss the salad thoroughly to evenly coat all the vegetables with the dressing. Sprinkle sesame seeds over the top, tossing once more to distribute them evenly, giving a shiny and speckled appearance.
- Rest (Optional): Allow the salad to rest for about 10 minutes to let the flavors meld, or serve immediately to enjoy maximum crunchiness. During this time, you can prepare steamed rice or pan-seared tofu or chicken to complement the salad.
Notes
- Make ahead by keeping the veggies and dressing separate for up to 24 hours; toss right before serving to prevent sogginess.
- Adjust the heat level by reducing gochugaru or substituting with a pinch of red pepper flakes for milder spice.
- Boost protein by adding chickpeas, grilled shrimp, or tofu to serve as a light meal.
- Flavor variations include swapping parsley for mint or cilantro, and adding a squeeze of lime for a fresh Asian edge.
- Great served with steamed rice and pan-seared tofu, grilled chicken, salmon, dumplings, or in lettuce wraps.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
Keywords: cucumber carrot salad, Asian salad, gochugaru salad, healthy side dish, no-cook salad, sesame seeds, fresh parsley, vegan salad, light salad
