Description
A refreshing salad with a satisfying crunch, perfect for summer days or as a vibrant side dish.
Ingredients
Scale
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
- 1 tablespoon sesame seeds
- 2 tablespoons fresh parsley, finely chopped (or cilantro)
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon gochugaru (Korean red chili flakes)
- 1 teaspoon soy sauce
- ½ teaspoon sugar or maple syrup
Instructions
- Wash and dry the cucumber and carrots thoroughly.
- Julienne or shred the cucumber and carrots to achieve an even texture.
- Whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until you achieve a glossy dressing.
- Add the julienned cucumber and carrots, along with the parsley and minced garlic, into a large bowl.
- Pour the dressing over the vegetable mixture and toss everything until evenly coated.
- Sprinkle sesame seeds on top and toss again.
- Let it sit for about 10 minutes before serving, or dig in immediately!
Notes
For optimal freshness, store leftovers in an airtight container for up to three days. Separate the dressing from the salad components for longer storage.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg