Cucumber Carrot Salad Big Crunch (Print-Friendly Format)
Crisp cucumbers, carrots, and spicy sesame dressing combine for a bold, refreshing side bursting with crunch.
# Ingredients You’ll Need:
→ Salad Base
01 -
1 large cucumber, julienned or thinly sliced
02 -
2 large carrots, julienned or finely shredded
→ Dressing
03 -
1 tablespoon olive oil
04 -
1 tablespoon lemon juice
05 -
1 teaspoon gochugaru (Korean red chili flakes)
06 -
1 teaspoon soy sauce
07 -
0.5 teaspoon sugar or maple syrup
08 -
1 clove garlic, minced
→ Herbs and Toppings
09 -
2 tablespoons fresh parsley, finely chopped (or cilantro)
10 -
1 tablespoon sesame seeds
11 -
Optional: carrot ribbons, sliced green onion, chopped roasted peanuts or cashews
# How to Make It:
01 -
Wash and dry the cucumber and carrots. Julienne or thinly slice the cucumber and julienne or finely shred the carrots.
02 -
In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until the mixture is glossy.
03 -
In a large bowl, add the cucumber, carrots, parsley, and minced garlic.
04 -
Pour the prepared dressing over the vegetables.
05 -
Toss all ingredients together until evenly coated with the dressing.
06 -
Sprinkle in the sesame seeds and toss again to distribute.
07 -
Let the salad sit for 10 minutes to allow flavors to meld or serve immediately.
# Extra Tips:
01 -
For advanced preparation, store the vegetables and dressing separately in airtight containers for up to 24 hours; combine just before serving for maximum crunch.
02 -
To reduce spiciness, use less gochugaru or substitute with a small pinch of red pepper flakes.
03 -
Enhance protein content by adding cooked chickpeas, grilled tofu, or shrimp for a complete meal.