Cucumber Carrot Salad
A refreshing and crunchy salad made with fresh cucumbers, carrots, and a zesty dressing that is quick to prepare and perfect for any occasion.
Ingrédients
Vegetables
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, finely chopped (or cilantro)
Dressing
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon gochugaru (Korean red chili flakes)
- 1 teaspoon soy sauce or tamari for gluten-free
- ½ teaspoon sugar or maple syrup to taste
Garnish
- 1 tablespoon sesame seeds for added crunch
Instructions
Preparation
- Wash and dry the cucumber and carrots thoroughly.
- Julienne or thinly slice the cucumber and carrots using a sharp knife or mandoline.
Making the Dressing
- In a small bowl, combine the olive oil, lemon juice, gochugaru, soy sauce, and sugar. Whisk until glossy and sugar is dissolved.
Assembling the Salad
- In a large mixing bowl, add the cucumbers, carrots, minced garlic, and parsley or cilantro.
- Pour the dressing over the vegetable mixture and toss gently to coat.
- Sprinkle sesame seeds on top and toss again.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Give a final toss before serving.
Notes
This salad can be easily customized with different herbs and spices according to your taste. Enjoy it fresh for the best texture.