Description
Experience the delightful crunch of Cucumber Carrot Salad, a refreshing lunch idea that is perfect for carrot salad recipes easy to make. This salad, part of the carrots salad collection, offers a healthy inspo aesthetic ideal for any occasion, from cucumber salad to salad party ideas.
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 substitute with maple syrup or agave)
Dressing
Instructions
- Rinse the cucumber and carrots under cold water. Use a peeler to remove the carrot skin and slice both vegetables into thin julienne strips.
- In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until well combined.
- Place the prepared vegetables in a large mixing bowl and pour the dressing over them. Toss until evenly coated.
- Use a salad spinner to remove any excess dressing, and transfer the salad to a serving platter or individual plates.
- Sprinkle with sesame seeds and freshly chopped parsley before serving.
Notes
- This dish is versatile and can be customized by swapping sesame seeds with toasted almonds or adding sliced radishes for extra crunch.
- The salad is best served cold and can be stored in the fridge for up to three days in an airtight container.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Mixing
- Cuisine: American