Cucumber Carrot Salad Zesty

A bowl of this crisp Cucumber Carrot Salad is my go to on busy summer evenings when I want something fast and so refreshing It hits the right balance of crunchy vegetables and tangy kick making it perfect with grilled dishes or even on its own

The first time I shared this at a family picnic it was the only bowl completely empty by the time we packed up and now everyone asks for the recipe when warmer days roll around

Ingredients

• Cucumber: pick one that feels firm and heavy with thin skin for mild flavor and extra crunch
• Carrots: look for larger carrots with deep color to deliver natural sweetness and structure
• Sesame seeds: choose white sesame for toastiness and a little extra nutty bite lightly toast if desired
• Garlic: just one clove will add bold flavor use freshly minced for best results
• Parsley: brings a burst of herby freshness Italian parsley works best for texture
• Olive oil: a good extra virgin variety deepens the dressing
• Lemon juice: fresh squeezed brightens every bite and balances the heat
• Gochugaru: Korean red pepper adds gentle warmth use another mild chili if you prefer less spice
• Soy sauce: enhances umami choose naturally brewed for depth
• Sugar: just half a teaspoon lifts all the flavors try maple syrup or agave as wholesome options

Instructions

Prepare the Vegetables:

Wash the cucumber and carrots thoroughly and pat them dry Slice off the ends Cut both vegetables into thin even strips using a sharp knife or a julienne peeler Arrange in a large bowl to keep things tidy and make mixing easier

Make the Dressing:

In a small bowl combine olive oil fresh lemon juice gochugaru soy sauce and sugar Whisk vigorously until the sugar dissolves and the ingredients come together for a slick vibrant sauce

Combine and Toss:

Add the minced garlic and chopped parsley directly into the bowl with your vegetables Pour the dressing over everything Use tongs or clean hands to toss the salad until every strip glistens and every bite has a little bit of everything

Final Touch Sprinkle:

Sprinkle sesame seeds over the bowl and give it a final toss Serve straight away for crisp bite or let the bowl rest for about ten minutes to allow the flavors to mingle and deepen

I absolutely love how adding gochugaru brings just enough warmth without overpowering the cool crunch This dressing is a little secret weapon in my kitchen for livening up so many other salads too The first time my kid helped mix in the sesame seeds every sprinkle was met with little giggles

Storage Tips

Store leftovers in a sealed container in the refrigerator for up to two days If prepping ahead keep the dressing separate until just before serving for the best texture

Ingredient Substitutions

No gochugaru Try sweet paprika cayenne or even chile flakes Adjust quantity to manage the heat Use cilantro instead of parsley for a different herbal note If avoiding soy sauce coconut aminos or tamari work beautifully

Serving Suggestions

Fantastic alongside teriyaki chicken grilled tofu or simple steamed rice For a heartier lunch top with roasted chickpeas or a soft boiled egg Try tossing with cold rice noodles for a more filling dish

Cultural Notes

Salads like this are popular in Korean Japanese and Vietnamese cuisines often leaning on fresh crunch and spicy sweet dressings This recipe is a playful hybrid inspired by Asian banchan with a Mediterranean twist from olive oil and parsley

Seasonal Adaptations

Switch in thinly sliced radishes for winter snap peas or shredded cabbage in spring Use fresh mint instead of parsley for a cooling summer variant Swap lemon for lime juice if that is what you have

For summer meals that need crunch and color nothing is easier than this Cucumber Carrot Salad Enjoy right after tossing or give it a few minutes to soak up flavor either way it shines on every table

FAQs about Recipes

→ Can I make this salad ahead of time?

Yes, you can prepare it in advance, but for the best crunch, add the dressing just before serving.

→ Which type of cucumber works best?

English or Persian cucumbers are ideal since they are crisp and have minimal seeds.

→ What can I use instead of gochugaru?

Try crushed red pepper flakes or a pinch of cayenne for a similar heat profile.

→ Is this salad suitable for vegan diets?

Yes, all the ingredients are plant-based, making this dish naturally vegan-friendly.

→ How can I add protein to this salad?

Toss in some edamame, chickpeas, or cubed tofu for extra protein and texture.