Short Description

A vibrant and refreshing salad featuring crisp julienned cucumber and carrot, seasoned with a tangy gochugaru-spiked dressing and complemented by garlic, parsley, and sesame seeds.

Why You’ll Love This Recipe

Quick & easy prep — ready in under 10 minutes.
Bright, crunchy texture — perfect for warm days or light meals.
Balanced flavors — a zing from lemon and soy, a hint of heat from gochugaru.
Nutritious & fresh — full of veggies, fiber, and antioxidants.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large cucumber
2 large carrots
1 Tbsp sesame seeds
1 clove garlic, minced
2 Tbsp fresh parsley, chopped

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/agave)

Directions

Wash and dry the cucumber and carrots. Julienne into thin strips—either with a knife or peeler. Place in a large mixing bowl.
In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar (or substitute). Stir until well combined.
Pour the dressing over the julienned vegetables. Add minced garlic and chopped parsley. Toss thoroughly to coat everything.
Sprinkle sesame seeds on top and give a final toss.
Serve immediately for maximum crunch, or let sit 10–15 minutes for flavors to meld.

Servings and timing

Servings: 2–4 as a side dish
Prep time: 8 minutes
Total time: 8–10 minutes (up to 15 minutes if you let it marinate)

Variations

Spice level: Increase to 1½ tsp gochugaru or add a pinch of red pepper flakes.
Herb swap: Use cilantro, mint, or dill instead of parsley.
Add-ins: Thinly sliced radish, bell pepper, or red onion for extra crunch.
Sesame twist: Replace sesame seeds with toasted chopped nuts (like almonds or peanuts).
Sweet comeback: Stir in a teaspoon of honey for a sweeter dressing.

Storage/reheating

Refrigerator: Store in an airtight container for up to 2 days.
Before serving: Give it a gentle toss and add an extra splash of lemon juice or olive oil, if needed.
Note: Best enjoyed fresh—cucumbers soften after time.

FAQs

1. Can I make this salad ahead of time?

Yes—prepare up to a day in advance and store in the fridge. Toss before serving to redistribute dressing and maintain texture.

2. What if I don’t have gochugaru?

Substitute with crushed red pepper flakes, chili powder, or cayenne for spiciness.

3. Can I skip the sugar?

Yes, though a small amount balances the acidity. Alternatives like honey, agave, or maple syrup work well.

4. Is this salad gluten-free?

Yes—just use gluten-free soy sauce (like tamari) to keep it gluten-free.

5. Can I add protein?

Yes—mix in chickpeas, edamame, or chopped tofu to make it more substantial.

6. Can I use dried parsley?

Fresh parsley is best for flavor and texture, but dried parsley can work if needed—adjust quantity.

7. How spicy is this salad?

With 1 tsp gochugaru, it has a mild warmth. Adjust up or down to taste.

8. Can I substitute lime juice for lemon?

Yes—lime brings a tangier, sharper taste and works nicely.

9. What’s the best way to julienne faster?

Use a julienne peeler or mandoline for quick, uniform strips.

10. Can I double this recipe?

Absolutely! It scales well—dress just before serving to maintain crunch.

Conclusion

This Cucumber Carrot Salad is an effortless, colorful, and healthy option that livens up any meal. With its crisp textures, bright flavors, and easy customization, it’s perfect for weeknight dinners, cookouts, or prepping ahead. Enjoy it fresh or let the flavors meld—a fresh crunch awaits!

Ezabella