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Cucumber Carrot Salad

A fresh, crunchy salad combining crisp cucumbers and sweet carrots, tossed in a zesty dressing for a delightful side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Korean
Calories: 80
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 large cucumber, julienned or thinly sliced Use fresh cucumbers for the best texture.
  • 2 large carrots, julienned or finely shredded Fresh carrots add sweetness.
  • 1 tbsp sesame seeds For a crunchy finish.
  • 2 tbsp fresh parsley, finely chopped (or cilantro) Can substitute with cilantro for a different flavor.
  • 1 clove garlic, minced Adds aroma and flavor.
Dressing Ingredients
  • 1 tbsp olive oil Extra virgin is preferred for flavor.
  • 1 tbsp lemon juice Freshly squeezed for best results.
  • 1 tsp gochugaru (Korean red chili flakes) Adjust to taste for heat.
  • 1 tsp soy sauce For savory depth.
  • ½ tsp sugar or maple syrup To balance flavors.

Method
 

Preparation
  1. Wash and dry the cucumber and carrots. Julienne or shred them evenly.
  2. In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until it looks glossy.
  3. Toss your cucumber, carrot, parsley, and garlic into a large bowl.
  4. Pour the dressing over your veggies and toss everything together until coated.
  5. Sprinkle the sesame seeds and give it another gentle toss.
  6. Let it sit for 10 minutes for the flavors to mingle, or serve immediately.

Notes

For maximum freshness, cut cucumbers just before serving. Store in an airtight container in the fridge for up to 3 days. You can prepare the salad a day in advance but keep the dressing separate until serving.