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Fresh Cucumber Carrot Salad with greens and dressing

Cucumber Carrot Salad

A refreshing and vibrant salad that combines cucumbers and carrots with a zesty dressing, perfect for summer gatherings or quick meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Asian
Calories: 80
Ingredients Method Notes

Ingredients
  

Fresh 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) Can substitute with cilantro.
  • 1 clove garlic, minced
Dressing
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp gochugaru (Korean red chili flakes) Can substitute with red pepper flakes.
  • 1 tsp soy sauce For gluten-free option, use tamari.
  • 0.5 tsp sugar or maple syrup Adjust sweetness to taste.
Toppings
  • 1 tbsp sesame seeds For added crunch.

Method
 

Preparation
  1. Wash and dry the cucumber and carrots thoroughly.
  2. Julienne or finely shred the carrots and cucumber into thin strips.
Making the Dressing
  1. In a small mixing bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy and well combined.
Combining the Salad
  1. In a large bowl, combine the julienned cucumber, shredded carrots, chopped parsley (or cilantro), and minced garlic.
  2. Pour the prepared dressing over the fresh vegetables.
  3. Gently toss everything together until evenly coated in the dressing.
  4. Sprinkle sesame seeds on top and give it a final toss.
  5. Let the salad sit for about 10 minutes to allow flavors to meld or serve immediately.

Notes

Store in an airtight container in the refrigerator and consume within two days to retain crunch. Keep dressing separate until ready to serve for best results.