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–+ servings
Cucumber Carrot Salad

Cucumber Carrot Salad: A Refreshing Twist for Summer Days

Cucumber Carrot Salad is a vibrant, fiber-rich dish that adds a refreshing twist to summer gatherings.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 large Cucumber julienned or thinly sliced
  • 2 large Carrots julienned or finely shredded
  • 2 tbsp Fresh Parsley or Cilantro finely chopped
For the Dressing
  • 1 tbsp Olive Oil
  • 1 tbsp Lemon Juice
  • 1 tsp Gochugaru adjust to spice preference
  • 1 tsp Soy Sauce
  • 1 clove Garlic minced
  • ½ tsp Sugar or Maple Syrup
For Garnish
  • 1 tbsp Sesame Seeds for added nuttiness and texture
Optional Add-ins
  • Chickpeas for extra protein
  • Tofu for extra protein
  • Shrimp for extra protein
  • Chopped Roasted Peanuts or Cashews for crunch

Equipment

  • Knife
  • mixing bowl
  • whisk

Method
 

Preparation
  1. Wash the cucumber and carrots thoroughly. Julienne the cucumber and shred the carrots. Set aside in a large mixing bowl.
  2. In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, minced garlic, and sugar until well-emulsified.
  3. In the bowl with vegetables, add chopped parsley or cilantro and toss gently.
  4. Pour dressing over the salad and toss to coat the ingredients completely.
  5. Sprinkle sesame seeds on top and let rest for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 12gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 300mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 250IUVitamin C: 20mgCalcium: 4mgIron: 4mg

Notes

This salad is perfect for meal prep; keep dressing separate until ready to serve for best freshness.

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