Description
A vibrant and refreshing Cucumber Carrot Salad featuring crisp vegetables tossed in a zesty dressing. This quick and healthy dish is perfect as an appetizer or side, catering to vegan and gluten-free diets.
Ingredients
- Cucumber – 2 cups, rinsed and sliced
- Carrots – 2 cups, rinsed and sliced
- Fresh Parsley – 1/4 cup, chopped
- Olive Oil – 1/4 cup
- Lemon Juice – 2 tablespoons
- Garlic – 1 clove, minced
- Soy Sauce – 2 tablespoons (or tamari for gluten-free)
- Sugar – 1 teaspoon (or maple syrup)
- Gochugaru (Korean Red Chili Flakes) – 1 teaspoon, adjust to taste
- Sesame Seeds – 1 tablespoon, for topping
Instructions
- Rinse and dry your cucumber and carrots thoroughly. Using a knife or a julienne peeler, slice them into thin strips for a crisp texture.
- In a small bowl, combine olive oil, lemon juice, gochugaru, soy sauce, and sugar. Whisk until everything is well blended and the dressing is smooth.
- In a large mixing bowl, add your freshly julienned cucumbers and carrots, creating a colorful base for the salad.
- Toss in the minced garlic and chopped parsley to give your salad an aromatic boost. Mix gently to distribute.
- Pour the dressing over the vegetable mix, ensuring every piece is evenly coated. Toss lightly to combine all the flavors.
- Finish with a sprinkle of sesame seeds on top for an appealing crunch.
- Serve immediately for the freshest taste, or let it sit for 10-15 minutes for flavors to meld beautifully.
Notes
- For an extra flavor boost, explore unique dressings like peanut sauce or incorporate chopped nuts such as almonds or cashews for added crunch.
- Substitute parsley with fresh cilantro or mint for a refreshing twist.
- Adjust the amount of gochugaru to match your spice tolerance.
- Leftovers can be stored in the fridge for up to 24 hours, but enjoy fresh for optimal flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg