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Korean Cucumber Carrot Salad

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A vibrant and refreshing salad featuring crunchy cucumbers and sweet carrots, enhanced with a spicy dressing, perfect for any occasion.

Ingredients

Scale
  • 1 large cucumber, julienned or thinly sliced
  • 2 large carrots, julienned or finely shredded
  • 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
  • 1 tbsp sesame seeds

Instructions

  1. Wash and dry the cucumber and carrots thoroughly. Then julienne or finely shred them evenly to ensure a uniform texture.
  2. Whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar in a small bowl until the mixture becomes glossy and well combined.
  3. Add the prepared cucumber, carrot, chopped parsley, and minced garlic into a large mixing bowl.
  4. Pour the prepared dressing over the vegetables to evenly coat them.
  5. Toss all the ingredients together thoroughly so that the flavors meld and the veggies are well coated.
  6. Sprinkle the sesame seeds over the salad and toss gently again to distribute them evenly.
  7. Let the salad sit for about 10 minutes to allow the flavors to meld together, or serve immediately for a crisp texture.

Notes

For a sugar-free version, consider using Stevia or monk fruit as substitutes. Serve fresh for the best texture.

Nutrition

Find it online: https://www.glutenfreez.com/korean-cucumber-carrot-salad-korean-salad/