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Cucumber Carrot Salad with vibrant colors and crunchy texture

Cucumber Carrot Salad

A vibrant and refreshing salad combining crunchy cucumber and sweet carrots in a zesty dressing, perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Healthy
Calories: 120
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 large cucumber, julienned or thinly sliced Wash and dry thoroughly before preparation.
  • 2 large carrots, julienned or finely shredded Wash and dry thoroughly before preparation.
  • 1 tbsp sesame seeds
  • 2 tbsp fresh parsley, finely chopped (or cilantro) Use cilantro for a bolder flavor.
  • 1 clove garlic, minced
  • 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 Use gluten-free soy sauce for a gluten-free version.
  • ½ tsp sugar or maple syrup Adjust quantity to taste.

Method
 

Preparation
  1. Start by washing and drying the cucumber and carrots thoroughly.
  2. Julienne or shred the veggies evenly for the best texture.
  3. In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until the dressing is glossy.
  4. Add the cucumber, carrot, parsley, and minced garlic into a large bowl.
  5. Pour the dressing over the veggies and toss everything together gently until evenly coated.
  6. Sprinkle sesame seeds on top and toss again lightly.
  7. Let the salad sit for 10 minutes to allow the flavors to meld, or serve immediately if you're in a rush.

Notes

Store leftovers in an airtight container in the fridge and consume within 2-3 days. To maintain crunch, keep dressing separate until serving.