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Crisp Cucumber and Carrot Salad

A refreshing and vibrant salad combining cool cucumbers and sweet carrots with a tangy dressing, perfect for a healthy snack or side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Korean
Calories: 70
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 piece cucumber, sliced Choose English or Persian for the best crunch.
  • 2 pieces carrots, julienned Adds natural sweetness and vibrant color.
  • 1 tablespoon gochugaru (Korean red pepper flakes) Provides a hint of heat; adjust to taste.
  • 2 tablespoons rice vinegar Can substitute with apple cider vinegar.
  • 1 tablespoon sesame oil Ensure you use toasted for more flavor.
  • to taste salt Enhances flavor and balances sweetness.
  • as needed sesame seeds for garnish For texture and presentation.

Method
 

Preparation
  1. In a bowl, combine the cucumber slices and julienned carrots.
  2. In a separate small bowl, mix together the gochugaru, rice vinegar, sesame oil, and salt.
  3. Pour the dressing over the vegetables and toss to coat well.
  4. Allow the salad to sit for about 10 minutes to let the flavors meld.
  5. Garnish with sesame seeds before serving.

Notes

This salad can be made ahead of time for meal prep. Refresh with a splash of sesame oil and more gochugaru if desired. Not recommended to freeze as the texture of cucumbers will degrade.