Cucumber Carrot Salad
A vibrant and crunchy Cucumber Carrot Salad that is quick to prepare and gluten-free, perfect for a variety of occasions.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cooking
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
Scale
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
- 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
Instructions
- Wash and dry cucumber and carrots. Julienne or shred them evenly.
- Whisk olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy in a small bowl.
- Add cucumber, carrot, parsley, and garlic to a large bowl.
- Pour dressing over the veggies.
- Toss everything together until evenly coated.
- Sprinkle sesame seeds and toss again.
- Let sit for 10 minutes for flavors to meld or serve immediately.
Notes
Ensure all ingredients are checked for gluten-free certification to avoid hidden gluten.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://www.glutenfreez.com/cucumber-carrot-salad/