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–+ servings
Cucumber Carrot Salad

Cucumber Carrot Salad: A Refreshing Crunch You’ll Love

Cucumber Carrot Salad is a refreshing, crunchy dish that elevates any meal in just 15 minutes!
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Prep Time 15 minutes
Marinating Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Cucumbers Provides hydration and a crisp texture.
  • 2 medium Carrots Adds vibrant color and crunch.
  • 1-2 cloves Garlic Minced for quick blending.
  • 1 cup Fresh Parsley Alternatives: cilantro or mint.
For the Dressing
  • 3 tablespoons Olive Oil Extra virgin recommended.
  • 1 tablespoon Lemon Juice Fresh juice preferred.
  • 1 teaspoon Gochugaru Korean red chili flakes.
  • 1 tablespoon Soy Sauce Tamari for gluten-free option.
  • 1 teaspoon Sugar Maple syrup or agave can be used.
For the Topping
  • 2 tablespoons Sesame Seeds Chopped nuts can substitute.

Equipment

  • sharp knife
  • Julienne Peeler
  • Mixing bowl
  • Small bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Wash and dry cucumbers and carrots thoroughly. Slice them into thin strips and set aside.
  2. In a small bowl, combine olive oil, lemon juice, gochugaru, soy sauce, and sugar. Whisk until well blended.
  3. Add julienned cucumbers and carrots to a mixing bowl along with minced garlic and chopped parsley. Toss gently.
  4. Pour the dressing over the salad and toss until completely coated.
  5. Sprinkle sesame seeds over the salad and toss again to distribute.
  6. Serve immediately or let it rest for 10-15 minutes for flavors to meld.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 300mgPotassium: 250mgFiber: 3gSugar: 1gVitamin A: 400IUVitamin C: 30mgCalcium: 4mgIron: 2mg

Notes

Use fresh ingredients for the best flavor and texture. Store dressing separately until ready to serve.

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