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Cucumber Carrot Salad

Cucumber Carrot Salad: A Crisp, Spicy Refresh for Any Meal

This Cucumber Carrot Salad is a nutritious vegan dish with a crunchy texture and a spicy dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumber Adds a hydrating base and crunch; substitute with zucchini for similar texture.
  • 2 cups Carrots Provide sweetness and beta-carotene; use any sweet root vegetable like sweet potato.
  • 1/4 cup Fresh Parsley Enhances freshness and offers antioxidants; cilantro or mint can be used.
For the Dressing
  • 1/4 cup Olive Oil Acts as the rich base for the dressing; try avocado oil or sesame oil.
  • 2 tablespoons Lemon Juice Adds acidity for a balanced flavor; lime juice or apple cider vinegar can be good alternatives.
  • 1 tablespoon Gochugaru (Korean Red Chili Flakes) Delivers heat and depth; substitute with red pepper flakes or cayenne pepper.
  • 2 tablespoons Soy Sauce Infuses umami flavor; tamari makes a gluten-free option.
  • 1 teaspoon Sugar Balances the acidity and enhances overall flavors; maple syrup or agave can be used.
  • 1 clove Garlic Introduces aromatic depth; roasted garlic gives a milder flavor if preferred.
For the Topping
  • 2 tablespoons Sesame Seeds Offer a nutty flavor and crunchy texture; substitutes with chopped nuts like peanuts or almonds.

Equipment

  • Knife
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions for Cucumber Carrot Salad
  1. Begin by thoroughly washing and drying the cucumbers and carrots. Slice them into thin strips.
  2. In a small bowl, combine olive oil, lemon juice, gochugaru, soy sauce, and sugar. Whisk until smooth.
  3. Add the julienned cucumbers and carrots to a mixing bowl. Toss to combine.
  4. Pour the dressing over the vegetables. Add minced garlic and chopped parsley, then toss to coat evenly.
  5. Sprinkle sesame seeds over the top and mix gently to distribute.
  6. Serve immediately or let sit for 10-15 minutes before serving to enhance flavor.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 6000IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Store the dressing separately from the salad until just before serving for best texture.

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