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Cucumber Carrot Salad

Refreshing Cucumber Carrot Salad with a Spicy Twist

Enjoy a refreshing Cucumber Carrot Salad packed with vitamins and a spicy dressing.
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Prep Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Korean, Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumber diced or julienned
  • 2 cups Carrots shredded or julienned
  • 1/4 cup Fresh Parsley chopped
For the Dressing
  • 3 tablespoons Olive Oil or avocado oil
  • 2 tablespoons Lemon Juice or lime juice
  • 1 tablespoon Gochugaru adjust to taste
  • 1 tablespoon Soy Sauce or tamari for gluten-free
  • 1 teaspoon Sugar or maple syrup
  • 1 clove Garlic minced or garlic powder
For the Toppings
  • 2 tablespoons Sesame Seeds or sunflower seeds
  • 1/4 cup Chopped Nuts optional, almonds, peanuts, or cashews

Equipment

  • Mixing Bowl
  • Whisk
  • Knife
  • julienne peeler
  • salad tongs

Method
 

Preparation Steps
  1. Wash and dry the cucumber and carrots thoroughly. Cut them into thin strips or matchsticks.
  2. In a separate bowl, combine olive oil, lemon juice, gochugaru, soy sauce, and sugar. Whisk until smooth.
  3. Pour the dressing over the salad ingredients. Add garlic and parsley, and toss together gently.
  4. Sprinkle sesame seeds over the salad and toss again lightly.
  5. For enhanced flavor, let it sit for 10-15 minutes before serving if desired.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 250mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 25mgCalcium: 4mgIron: 4mg

Notes

Store dressing separately until serving to maintain texture. Adjust gochugaru for spice level.

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