Go Back
Cucumber Carrot Salad

Cucumber Carrot Salad

This refreshing Cucumber Carrot Salad is easy to prepare and full of flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: Salad
Cuisine: Korean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 large cucumber julienned or thinly sliced
  • 2 large carrots julienned or finely shredded
  • 1 tablespoon sesame seeds
  • 2 tablespoon 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

Equipment

  • Cutting Board
  • Knife

Method
 

  1. In a large bowl, combine cucumber, carrots, sesame seeds, parsley, and garlic.
  2. In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar. Pour over the salad and toss to combine.

Notes

You can adjust the spiciness by adding more or less gochugaru.