Go Back
–+ servings
Cucumber Carrot Salad

Cucumber Carrot Salad for a Crunchy, Refreshing Boost

Enjoy a vibrant, crunchy Cucumber Carrot Salad that's customizable and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Cucumber can substitute with zucchini
  • 2 medium Carrots can substitute with parsnips
  • 1/4 cup Fresh Parsley can substitute with cilantro or mint
  • 2 tablespoons Sesame Seeds optional replacement with sunflower seeds
For the Dressing
  • 1/4 cup Olive Oil can swap with avocado oil
  • 2 tablespoons Lemon Juice use lime juice for a twist
  • 1 teaspoon Gochugaru (Korean Red Chili Flakes) substitute with red pepper flakes or omit
  • 1 tablespoon Soy Sauce use liquid aminos for soy-free
  • 1 teaspoon Sugar can substitute with maple syrup or agave
  • 1 clove Garlic use garlic powder as substitute

Equipment

  • mixing bowl
  • whisk
  • Knife
  • julienne peeler
  • measuring spoons

Method
 

Preparation
  1. Wash your cucumbers and carrots under cold running water. Pat them dry and julienne them into thin strips.
  2. In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until well combined.
  3. In a large bowl, combine the julienned cucumbers and carrots, pour the dressing over them, and toss to coat. Add minced garlic and chopped parsley.
  4. Sprinkle sesame seeds over the salad and toss again before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 400mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 150IUVitamin C: 20mgCalcium: 4mgIron: 6mg

Notes

Dress the salad just before serving to maintain crispness. Store dressing separately if preparing in advance.

Tried this recipe?

Let us know how it was!