Description

A vibrant and refreshing salad featuring crisp julienned cucumber and carrot, dressed with a tangy gochugaru-spiked vinaigrette, and garnished with garlic, parsley, and sesame seeds.

Ingredients

1 large cucumber

2 large carrots

1 Tbsp sesame seeds

1 clove garlic, minced

2 Tbsp fresh parsley, chopped

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)

Cook Mode Prevent your screen from going dark

Instructions

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

Notes

Best served fresh for maximum crunch.
Use tamari for a gluten-free version.
Adjust spice level by varying the amount of gochugaru.
Great base for protein add-ins like tofu or edamame.

Prep Time: 8 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Korean-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 60
Sugar: 2g
Sodium: 150mg
Fat: 3.5g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg