Description
Cucumber Carrot Salad (15 Minutes, Big Crunch!) is a vibrant and refreshing dish that adds a delightful crunch to any meal. Perfect for summer barbecues, lunchboxes, or as a light snack, this salad is not only quick to prepare in just 15 minutes but also packed with vitamins and flavor. The combination of crisp cucumbers and sweet carrots, tossed in a zesty dressing with hints of garlic and sesame, makes every bite satisfying.
Ingredients
Scale
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
- 1 tbsp sesame seeds
- 2 tbsp fresh parsley, finely chopped (or cilantro)
- 1 clove garlic, minced
- 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
Instructions
- Wash and dry the cucumber and carrots thoroughly. Julienne the cucumber and shred or julienne the carrots evenly.
- In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy.
- In a large bowl, add the prepared cucumber, carrots, parsley, and minced garlic.
- Pour the dressing over the vegetables.
- Gently toss all ingredients together until they are evenly coated with the dressing.
- Sprinkle sesame seeds over the top of the salad and toss again for an added crunch.
- Let the salad sit for about 10 minutes to allow flavors to meld. You can serve immediately if you're short on time!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg