Cucumber Carrot Salad Big Crunch

This crisp cucumber carrot salad bursts with vibrant colors and bold flavors, making it a standout side for hot summer days. Its garlicky, spicy dressing comes together in minutes for fresh crunch and lively taste. If you need a fast dish for a barbecue or want something light alongside dinner, this salad delivers every time

I first tossed this salad together on an August picnic and now it travels to every backyard get together. Everyone asks for the dressing recipe once they taste it

Ingredients

• Large cucumber: julienned or thinly sliced. Choose fresh and firm cucumbers for best crunch
• Large carrots: julienned or finely shredded. Carrots add color and sweetness. Use the thickest ones for easy slicing
• Sesame seeds: These add nutty flavor and a pop of texture. Lightly toast for bigger aroma
• Fresh parsley or cilantro: finely chopped. Herbs brighten the salad and add freshness. Go for firm vibrant bunches
• Garlic clove: minced. Use fresh for sharp heat and classic punch
• Olive oil: Use a fruity extra virgin for best taste
• Lemon juice: Freshly squeezed gives zip and balance. Check lemons for bright skin and no soft spots
• Gochugaru: Korean red chili flakes. Brings smoky gentle heat. If unavailable use crushed red pepper but start with less
• Soy sauce: Adds umami and saltiness. Choose low sodium if you prefer
• Sugar or maple syrup: Just enough sweet to balance. Spice with whichever is on hand
• Optional carrot ribbons, green onion, chopped roasted peanuts or cashews: Try a mix for crunch and color and avoid pale older peanuts

Instructions

Wash and Prep Vegetables:

Rinse the cucumber and carrots thoroughly under cold water to remove any grit. Pat dry with a towel. Slice the cucumber into thin matchsticks or rounds using a sharp knife or mandoline. Peel and julienne the carrots or shred with a box grater. The goal is uniform pieces for an even bite

Mix the Dressing:

In a small bowl whisk together the olive oil, lemon juice, gochugaru, soy sauce and sugar. Keep whisking until the mixture looks shiny and emulsified. Taste and adjust for balance, adding a pinch more sugar for extra sweetness or more gochugaru for heat

Combine the Veggies:

Add the sliced cucumber, shredded carrot, chopped parsley or cilantro and minced garlic to a large mixing bowl. The roomy bowl helps with tossing everything evenly

Dress the Salad:

Pour the prepared dressing over the vegetables. Make sure to scrape the bowl to get every last drop

Toss to Coat:

Use clean hands or a large spoon to toss everything together gently. Keep mixing until every piece glistens with dressing

Finish with Sesame Seeds:

Sprinkle sesame seeds over the top and toss again to coat evenly. Light toasting the seeds first deepens their flavor

Marinate or Serve:

Let the salad sit at room temperature for ten minutes if you have time. This melds the flavors. Serve up immediately if you are short on time

My favorite part of this salad is always the spicy dressing especially when gochugaru is just the right level of smoky heat. I remember my niece loving the carrot ribbons and taking the first serving as soon as the bowl hit the table

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days. The salad remains crunchy if any dressing is left to pool on the bottom. Give a quick toss before serving again. Avoid freezing as it softens the vegetables

Ingredient Substitutions

No gochugaru? Use regular red pepper flakes sparingly. Lemon can swap for lime. Cilantro can replace parsley or even finely sliced mint. Try sunflower seeds instead of sesame or tamari for soy sauce for gluten free needs

Serving Suggestions

Serve beside grilled meats, roasted tofu or spicy noodles. Makes a great topping for rice bowls and is refreshing on its own at a summer picnic. When adding nuts or extra protein, stir in right before serving to keep the texture lively

Cultural Context

This mix draws inspiration from Korean banchan style salads and Southeast Asian side dishes — bright, punchy vegetables seasoned for maximum flavor. It is perfect for warm weather when cool, crunchy and spicy hits the spot

Seasonal Adaptations

Add watermelon radish or daikon for an autumn spin. Use extra fresh mint when parsley is not in season. Toss in quick pickled veggies for even more tang

Success Stories

I have brought this salad to potlucks a handful of times and it always disappears quickly. Kids love the sweet carrot and sesame combo and the bold look draws adults in. Everyone seems to want seconds

Freezer Meal Conversion

This salad is meant for fresh crunch so freezing is not recommended. Keep your prepped veggies and dressing in separate containers up to a day ahead and mix when ready for closest to fresh flavor

This salad is easy to prep ahead and ideal for busy days. The bold flavors and crunch make every bite memorable

Common Recipe Questions

→ Can I use different herbs instead of parsley?

Yes, cilantro or fresh mint work well and add their own punch, creating unique twists to the salad's flavor.

→ How do I keep the vegetables crunchy?

Julienne or thinly slice the cucumber and carrot just before mixing, and serve soon after tossing to preserve their crunch.

→ Is this side dish spicy?

The gochugaru adds moderate heat, but you can adjust the amount or use milder chili flakes for a gentler kick.

→ Can I prepare this in advance?

Absolutely. Store the sliced vegetables and dressing separately in the fridge, then combine right before serving.

→ What proteins go well with this salad?

Chickpeas, grilled tofu, or shrimp can be tossed in to make this a complete and satisfying meal.

→ What nuts pair best for extra crunch?

Chopped roasted peanuts or cashews are excellent choices for added texture and subtle flavor contrast.