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Cucumber Carrot Salad

Cucumber Carrot Salad: Refreshing Crunch for Summer Days

Cucumber Carrot Salad is a light and refreshing dish, perfect for summer days, delivering a satisfying crunch.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumber Julienne or slice thinly for best texture.
  • 2 medium Carrots Shred or julienne for even mixing.
  • 1 tablespoon Sesame Seeds Optional, but enhances presentation.
  • 1/4 cup Fresh Parsley (or Cilantro) Substitute with your favorite herbs if desired.
  • 2 cloves Garlic Use fresh garlic for the best flavor.
For the Dressing
  • 3 tablespoons Olive Oil Can substitute with avocado oil.
  • 2 tablespoons Lemon Juice Can substitute with rice vinegar.
  • 1 teaspoon Gochugaru Reduce for less spice or use red pepper flakes.
  • 1 tablespoon Soy Sauce Use tamari for a gluten-free option.
  • 1 teaspoon Sugar (or Maple Syrup) Adjust sweetness to your preference.

Equipment

  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Preparation
  1. Wash the cucumbers and carrots thoroughly. Julienne cucumbers and shred carrots.
  2. In a small mixing bowl, combine olive oil, lemon juice, gochugaru, soy sauce, and sugar. Whisk until glossy.
  3. In a large bowl, add cucumbers, carrots, parsley or cilantro, and minced garlic. Fold together.
  4. Pour dressing over the salad and toss gently for about 1 minute.
  5. Sprinkle sesame seeds on top and toss lightly to distribute.
  6. Let the salad sit for about 10 minutes to meld flavors.
  7. Serve in a large bowl or on individual plates.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 200mgPotassium: 350mgFiber: 3gSugar: 3gVitamin A: 5000IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For optimal freshness, prepare the vegetables and dressing separately before combining. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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