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Cucumber Carrot Salad

Cucumber Carrot Salad: Refreshing Crunch for Healthy Meals

Cucumber Carrot Salad is a refreshing, nutritious side dish ready in 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Healthy, Korean
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 large Cucumber Julienned or thinly sliced
  • 2 large Carrots Julienned or finely shredded
  • 1/4 cup Fresh Parsley or Cilantro
  • 1 clove Garlic Minced
For the Dressing
  • 2 tablespoons Olive Oil Substitute with sesame oil if desired
  • 1/2 large Lemon Juice Fresh is best
  • 1 teaspoon Gochugaru or red pepper flakes
  • 1 tablespoon Soy Sauce Use tamari for gluten-free
  • 1 teaspoon Sugar or Maple Syrup
For Garnish
  • 1 tablespoon Sesame Seeds Optional garnish

Equipment

  • mixing bowl
  • sharp knife
  • Mandoline
  • whisk

Method
 

Step-by-Step Instructions
  1. Wash the cucumber and carrots under cool water. Pat them dry. Julienne the cucumber and carrots.
  2. Whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until smooth.
  3. Combine the cucumber, carrots, parsley or cilantro, and minced garlic in a large bowl. Toss gently.
  4. Pour the dressing over the salad and toss everything together until coated.
  5. Sprinkle sesame seeds on top and toss again.
  6. Let the salad sit for about 10 minutes before serving for flavors to meld.

Nutrition

Serving: 1servingCalories: 100kcalCarbohydrates: 10gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 5000IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Use fresh produce for the best flavor. Adjust spices to your preference.

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