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Crunchy Cucumber Carrot Salad prepared in 15 minutes with fresh vegetables.

Cucumber Carrot Salad

A refreshing and quick Cucumber Carrot Salad that boasts a satisfying crunch and vibrant flavors, perfect for warm days or casual gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 large cucumber, julienned or thinly sliced
  • 2 large carrots, julienned or finely shredded
  • 2 tbsp fresh parsley, finely chopped or cilantro for a different twist
  • 1 clove garlic, minced
Dressing
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp gochugaru (Korean red chili flakes)
  • 1 tsp soy sauce
  • ½ tsp sugar or maple syrup
Topping
  • 1 tbsp sesame seeds

Method
 

Preparation
  1. Wash and dry the cucumber and carrots thoroughly.
  2. Julienne or shred them into thin strips for that perfect crunch.
Dressing
  1. In a small mixing bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until the mixture is glossy and well combined.
Assembly
  1. In a large bowl, combine the cucumber, carrot, parsley, and minced garlic.
  2. Pour the dressing over your fresh vegetables.
  3. Toss everything gently until each piece is evenly coated.
  4. Sprinkle sesame seeds on top and give it a final toss.
  5. Allow the salad to sit for about 10 minutes to let the flavors meld, or serve immediately for instant gratification.

Notes

For extra texture, consider adding in other crunchy veggies like bell peppers or radishes. If you enjoy a little more heat, increase the gochugaru to suit your spice tolerance. Try chilling the salad for a bit before serving; it enhances the refreshing taste.