Korean Cucumber Carrot Salad – A Refreshing Crunchy Treat

Korean Cucumber Carrot Salad is a refreshing and crunchy vegan dish, perfect for hot summer days.

Print Recipe Pin Recipe

Prep Time 10

Flavor Development 10

Total Time 20

Servings: 4 servings

Course: Salad

Cuisine: Korean

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium Cucumbers Use firm cucumbers for the best crunch.
2 large Carrots Choose vibrant carrots for color and sweetness.
1 handful Fresh Parsley Adds color and refreshing flavor.

For the Dressing

3 tablespoons Olive Oil Can substitute with toasted sesame oil.
1 lemon Juice Freshly squeezed for best flavor.
1 tablespoon Gochugaru Adds mild heat; can substitute with sweet paprika.
2 tablespoons Soy Sauce High-quality for best umami depth.
1 teaspoon Sugar Adjust to taste.
1 clove Minced Garlic Fine mince for even distribution.

For Garnish

1 tablespoon Sesame Seeds Sprinkle on top for crunch.

Equipment

sharp knife
Mandoline
mixing bowl
serving bowl
whisk

Method

Preparation

Wash and dry the cucumbers and carrots. Julienne cucumbers and shred carrots.
In a mixing bowl, combine olive oil, lemon juice, gochugaru, soy sauce, and sugar. Whisk until glossy.
In a serving bowl, add cucumbers, carrots, parsley, and minced garlic. Toss together.
Pour dressing over the salad and gently toss to coat.
Sprinkle sesame seeds on top and lightly toss again.
Let the salad sit for 10 minutes to develop flavors.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 12gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 6000IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh ingredients and allow the salad to sit before serving for optimal flavor development.

Tried this recipe?

Let us know how it was!