Crispy Cucumber Carrot Salad with Spicy Gochugaru Twist

This Cucumber Carrot Salad is a refreshing mix of crisp cucumbers and sweet carrots, elevated by a spicy gochugaru dressing.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: APPETIZERS

Cuisine: Korean

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cucumber English cucumbers preferred
1 cup Carrots Pre-grated for convenience
2 tablespoons Sesame Seeds
1/4 cup Fresh Parsley Chopped

For the Dressing

3 tablespoons Olive Oil Avocado oil as substitute
2 tablespoons Lemon Juice Lime juice as alternative
1 tablespoon Gochugaru Korean red chili flakes
1 tablespoon Soy Sauce Tamari for gluten-free
1 teaspoon Sugar Maple syrup or agave can be used

Equipment

Bowl
whisk
knife
julienne peeler

Method

Preparation

Wash and dry cucumbers and carrots. Julienne them into thin strips and place in a large bowl.
In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until well combined.
Pour the dressing over the vegetables, add minced garlic and chopped parsley. Toss gently until evenly coated.
Sprinkle sesame seeds on top, toss again, and serve immediately or let sit for 10-15 minutes.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 200mgPotassium: 230mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For best texture, dress the salad just before serving. Make ahead by preparing ingredients but mix only when ready to serve.

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