Description
A quick and refreshing salad made with cucumber and carrots, dressed with a bright lemon sauce and a hint of heat.
Ingredients
Vegetables
- 1 large cucumber, julienned or thinly sliced (Remove seeds if watery.)
- 2 large carrots, julienned or finely shredded (Use a sharp knife or box grater for even pieces.)
Dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice (Freshly squeezed is best.)
- 1 tsp gochugaru (Korean red chili flakes) (Adjust to taste.)
- 1 tsp soy sauce
- ½ tsp sugar or maple syrup
Finish
- 1 clove garlic, minced
- 2 tbsp fresh parsley, finely chopped (or cilantro) (Choose based on preference.)
- 1 tbsp sesame seeds (For garnish.)
Instructions
Preparation
- Wash and dry cucumber and carrots. Julienne or shred them evenly.
- In a small bowl, whisk olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy.
- Add cucumber, carrot, parsley, and garlic to a large bowl.
- Pour dressing over the veggies.
- Toss everything together until evenly coated.
- Sprinkle sesame seeds and toss again.
- Let sit for 10 minutes for flavor to meld or serve immediately.
Notes
Serve this salad alongside grilled chicken or fish, or as a crunchy topping for rice bowls or tacos. Do not reheat; best served cold or at room temperature. If it softens, add a fresh squeeze of lemon before serving.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: Asian, Healthy