Description
Refresh your meals with this vibrant Cucumber Carrot Salad, an easy and nutritious dish that delights the senses. Bursting with crisp cucumbers and crunchy carrots, this salad is not only visually appealing but also packed with vitamins and minerals. The addition of gochugaru lends a unique spice that elevates the flavors, making it a versatile side for any occasion—from light lunches to festive gatherings.
Ingredients
Scale
- 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
- 1 tsp soy sauce
- ½ tsp sugar
Instructions
- Wash the cucumber and carrots. Julienne them into thin strips using a sharp knife or julienne peeler.
- In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until combined.
- In a large mixing bowl, combine the julienned vegetables with minced garlic and chopped parsley.
- Pour the dressing over the salad mixture and toss to coat evenly.
- Sprinkle sesame seeds on top and serve immediately or let it sit for 10-15 minutes to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 70
- Sugar: 5g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Feel free to add other fresh vegetables like bell peppers or radishes for extra crunch. Adjust the level of spice by modifying the amount of gochugaru according to your preference. Store leftovers in an airtight container in the fridge for up to three days.