Cucumber Carrot Salad Zesty (Printable Version)
Cucumber and carrot combine in a zesty sesame dressing for a light, vibrant, and refreshing side.
# What You'll Need:
→ Vegetables
01 -
1 large cucumber, julienned
02 -
2 large carrots, julienned
→ Aromatics
03 -
1 clove garlic, minced
04 -
2 tablespoons fresh parsley, chopped
→ Dressing
05 -
1 tablespoon olive oil
06 -
1 tablespoon freshly squeezed lemon juice
07 -
1 teaspoon gochugaru (Korean red chili flakes)
08 -
1 teaspoon soy sauce
09 -
1/2 teaspoon granulated sugar
→ Garnish
10 -
1 tablespoon sesame seeds
# Step-by-Step Guide:
01 -
Wash and dry the cucumber and carrots thoroughly. Julienne the cucumber and carrots into thin, uniform strips and transfer to a large mixing bowl.
02 -
In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until emulsified.
03 -
Pour the dressing over the julienned vegetables. Add minced garlic and chopped parsley. Toss until vegetables are evenly coated.
04 -
Sprinkle sesame seeds over the salad and toss gently. Serve immediately for maximum crunch or allow to rest for 10–15 minutes for enhanced flavor development.
# Additional Notes:
01 -
For optimal crunch, serve immediately after tossing with dressing. Allowing the salad to sit briefly enhances the overall flavor.