Print

Crunchy Cucumber Carrot Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 62 reviews

A refreshing and crunchy Cucumber Carrot Salad bursting with vibrant flavors from Korean red chili flakes, tangy lemon juice, and a hint of sweetness. This quick and easy salad is perfect for a healthy snack or a light side dish, made in just 15 minutes.

Ingredients

Vegetables

  • 1 large cucumber, julienned or thinly sliced
  • 2 large carrots, julienned or finely shredded

Seasonings

  • 1 tbsp sesame seeds
  • 2 tbsp fresh parsley, finely chopped (or cilantro)
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp gochugaru Korean red chili flakes
  • 1 tsp soy sauce
  • ½ tsp sugar or maple syrup

Optional Garnishes

  • Carrot ribbons
  • Green onion, chopped
  • Roasted peanuts or cashews

Instructions

  1. Prepare the Vegetables: Begin by julienning or thinly slicing the cucumber and carrots into matchstick-thin pieces or finely shred the carrots for optimal texture. Place them in a large mixing bowl.
  2. Make the Dressing: In a small bowl, combine the minced garlic, olive oil, lemon juice, gochugaru Korean red chili flakes, soy sauce, and sugar (or maple syrup). Whisk together until well blended.
  3. Toast the Sesame Seeds: In a dry skillet over medium heat, toast the sesame seeds for 2-3 minutes or until fragrant and lightly golden, stirring frequently. Remove from heat and let cool slightly.
  4. Combine Salad: Pour the dressing over the cucumber and carrots, add the chopped parsley (or cilantro), and toss everything together gently but thoroughly to ensure even coating.
  5. Add Sesame Seeds and Optional Garnishes: Sprinkle the toasted sesame seeds on top and add any optional garnishes like carrot ribbons, chopped green onion, or roasted peanuts/cashews for extra crunch and flavor.
  6. Serve: Serve immediately for maximum crunch and freshness, or refrigerate for up to an hour to allow flavors to meld slightly before serving.

Notes

  • You can substitute gochugaru with red pepper flakes if unavailable, but add less since they are spicier.
  • For a nut-free version, omit peanuts or cashews from garnishes.
  • This salad is best eaten fresh; it may become watery if left too long.
  • To julienne easily, use a mandoline slicer or a sharp knife.

Find it online: https://mealoria.com/crunchy-cucumber-carrot-salad-recipe/