Cucumber Carrot Salad: A Refreshing Summer Side Delight

Crisp cucumbers and vibrant carrots come together in this Cucumber Carrot Salad, offering a light and refreshing dish perfect for summer.

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Prep Time 15

Resting Time 10

Total Time 25

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 85

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cucumber julienne or thinly sliced
2 cups Carrots julienned or finely shredded
2 tablespoons Sesame Seeds toasted
2 tablespoons Fresh Parsley or cilantro, chopped
1 clove Garlic minced

For the Dressing

3 tablespoons Olive Oil or avocado oil
0.5 cups Lemon Juice or lime juice
1 tablespoon Gochugaru or red pepper flakes
1 tablespoon Soy Sauce or tamari for gluten-free
1 teaspoon Sugar or maple syrup

Optional Add-ins

Carrot Ribbons for presentation
1 tablespoon Green Onions finely chopped
0.25 cup Roasted Peanuts or cashews, sprinkled

Equipment

mixing bowl
whisk
vegetable peeler
Grater

Method

Preparation Steps

Wash and dry the cucumber and carrots. Cut the cucumber into bite-sized pieces and julienne the carrots.
In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar.
In a large bowl, combine the cucumber, carrots, parsley, and garlic. Toss to combine.
Pour the dressing over the salad and toss gently.
Sprinkle the sesame seeds over the salad and toss again.
Let the salad rest for about 10 minutes at room temperature.
Serve immediately, tossing lightly before serving.

Nutrition

Serving: 1servingCalories: 85kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 200mgPotassium: 230mgFiber: 2gSugar: 2gVitamin A: 5000IUVitamin C: 20mgCalcium: 30mgIron: 0.5mg

Notes

For the best flavors and crunch, use the freshest ingredients and dress the salad just before serving.

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