Crisp and Refreshing Cucumber Carrot Salad

This crisp and refreshing Cucumber Carrot Salad is a light, flavorful dish packed with nutrients and a touch of spice. With its fresh, crunchy vegetables and a zesty, tangy dressing, this salad is perfect for anyone looking for a healthy and quick meal or side dish. Its vibrant colors and balance of flavors make it as visually appealing as it is delicious.

Why You’ll Love This Recipe

• Quick and Easy: This salad takes just 15 minutes to prepare, making it an ideal choice for a last-minute meal or snack.

• Healthy and Nutritious: Packed with fresh vegetables, this salad is full of vitamins, antioxidants, and fiber.

• Bold Flavors: The combination of sesame, garlic, gochugaru (Korean chili flakes), and soy sauce creates a flavorful and balanced dressing.

• Customizable: Adjust the spice level or add other ingredients like avocado or cucumber for a variation of this fresh salad.

Ingredients

• 1 large cucumber

• 2 large carrots

• 1 tbsp sesame seeds

• 1 clove garlic, minced

• 2 tbsp fresh parsley, chopped

For the Dressing

• 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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Vegetables: Wash and dry the cucumber and carrots. Using a sharp knife, julienne both vegetables into thin strips. Alternatively, use a julienne peeler to speed up the process. Place the vegetables in a large mixing bowl.

2. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar. Stir until everything is well combined and the sugar has dissolved.

3. Combine: Pour the dressing over the julienned cucumber and carrots. Add the minced garlic and chopped parsley. Toss everything together until the vegetables are evenly coated with the dressing.

4. Finish and Serve: Sprinkle sesame seeds over the salad and give it a final toss. Serve immediately for a fresh and crisp texture, or let it sit for 10-15 minutes for the flavors to meld.

Servings and Timing

• Servings: 4

• Prep time: 15 minutes

• Total time: 15 minutes

Variations

• Add Protein: Toss in some cooked chickpeas, edamame, or tofu for a protein boost.

• Adjust the Spice: Increase or decrease the amount of gochugaru (Korean chili flakes) based on your spice preference.

• Other Vegetables: Add bell peppers, radishes, or even some thinly sliced cabbage for a twist on this basic salad.

• Substitute the Sweetener: Use maple syrup or agave as a substitute for sugar to make this salad more natural and vegan-friendly.

Storage/Reheating

• Storing Leftovers: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The vegetables will soften over time, but the flavors will continue to meld.

• Refrigeration: It’s best to refrigerate the salad before serving, but try to add the sesame seeds just before serving to keep them crunchy.

FAQs

Can I make this salad in advance?

Yes, you can prepare the vegetables and dressing separately, then combine them just before serving to keep the textures fresh.

What can I use if I don’t have gochugaru?

If you don’t have gochugaru, you can substitute it with red chili flakes or another spicy seasoning you like.

Can I add other vegetables to this salad?

Absolutely! Feel free to add vegetables like bell peppers, radishes, or even avocado to add more variety and flavor.

Is this salad spicy?

The level of spice depends on how much gochugaru you use. If you’re sensitive to spice, you can reduce or eliminate the chili flakes altogether.

Can I use a different type of oil?

Yes, you can substitute olive oil with sesame oil for a more distinct flavor, or use another mild oil like avocado or canola oil.

Can I make this salad into a main dish?

You can easily turn this salad into a more substantial meal by adding protein, such as grilled chicken, shrimp, or tempeh, or by serving it alongside rice or quinoa.

Is this salad vegan?

Yes, this Cucumber Carrot Salad is naturally vegan and gluten-free, making it a versatile dish for various dietary needs.

How do I get the vegetables to stay crunchy?

It’s important not to overdress the vegetables too early. Tossing them just before serving helps maintain their crisp texture.

Can I use pre-sliced vegetables?

Sure! If you’re short on time, you can use pre-sliced or pre-shredded vegetables from the store. Just be sure to chop them into the desired size for easy eating.

What is the best way to store leftovers?

Store leftovers in an airtight container in the fridge and try to eat within 2 days. The vegetables may lose some of their crunch but will still taste great.

Conclusion

This Cucumber Carrot Salad is a refreshing, nutrient-packed dish that’s perfect for a quick snack, light lunch, or side dish. With its bright flavors and crunchy texture, it’s a great way to enjoy fresh vegetables with a hint of spice. Whether you serve it on its own or as part of a larger meal, this salad is sure to be a hit!