This carrot cucumber salad is quick, colorful, and exactly what I want when a meal needs something fresh on the side.
WHY YOU'LL LOVE THIS RECIPE
The cucumber keeps this salad cool and crisp, the carrots add a little sweetness, and the gochugaru gives the dressing a mild chili flavor without making it too heavy.
INGREDIENTS
Here is everything you'll need: Cucumber, Carrots, Sesame seeds, Parsley, Garlic, Olive oil, Lemon juice, Gochugaru, Soy sauce, Sugar
In a small bowl, add the olive oil, lemon juice, gochugaru, soy sauce, and sugar. Whisk until the sugar dissolves and the dressing looks evenly combined.
STEP 1: MAKE THE DRESSING
STEP 2: SHRED THE CUCUMBER AND CARROTS
Using a shredding peeler, julienne peeler, or mandoline, shred the cucumber and peeled carrots into thin strips.
STEP 3: ADD THE GARLIC, PARSLEY, AND SESAME SEEDS
Grate the fresh garlic directly over the vegetables, then add chopped parsley and sesame seeds. Toss gently.
STEP 4: DRESS THE SALAD
Add the dressing to taste.
Start with a little dressing, toss, then add more as needed.
STEP 5: FINISH AND SERVE
Top with extra sesame seeds and parsley if desired. Serve right away for the crunchiest texture, or let it sit for 5-10 minutes
VARIATIONS
You can elevate this recipe by adding a protein like grilled chicken or salmon, or tossing the salad with chilled rice noodles for a fuller meal.
STORAGE TIPS
Once dressed, the salad can be stored in an airtight container in the refrigerator for up to 1 day, but it will soften and release liquid. Stir before serving.
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