Description
This refreshing Cucumber Carrot Salad is a crunchy and flavorful dish that combines julienned cucumber and carrots with a zesty dressing of sesame seeds, parsley, garlic, olive oil, lemon juice, gochugaru, soy sauce, and sugar.
Ingredients
Scale
For the salad:
- 1 large cucumber, julienned or sliced thin
- 2 medium carrots, julienned
- 2 tablespoons sesame seeds
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
For the dressing:
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon gochugaru (Korean red chili flakes)
- 1 teaspoon soy sauce
- ½ teaspoon sugar
Instructions
- Prepare the salad ingredients: Julienne the cucumber and carrots. Chop the parsley and mince the garlic.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar.
- Combine: In a large mixing bowl, toss the cucumber, carrots, sesame seeds, parsley, and garlic. Pour the dressing over the salad and mix well.
- Serve: Chill the salad for at least 30 minutes before serving. Enjoy!
Notes
- You can add some sliced red onions or bell peppers for extra flavor.
- Feel free to adjust the amount of gochugaru based on your spice preference.
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Healthy salad, Korean recipe, easy side dish