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–+ servings
Cucumber Carrot Salad

Crisp and Zesty Cucumber Carrot Salad for Fresh Flavor

A vibrant and refreshing Cucumber Carrot Salad, perfect for a light meal or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Cucumber washed and sliced into julienne strips
  • 2 medium Carrots washed and sliced into julienne strips
  • 2 tablespoons Sesame Seeds for topping
  • 1 clove Garlic minced
  • 1 handful Fresh Parsley chopped
For the Dressing
  • 3 tablespoons Olive Oil for dressing
  • 1/2 juice Lemon Juice freshly squeezed
  • 1 teaspoon Gochugaru or red pepper flakes
  • 2 tablespoons Soy Sauce preferably low-sodium
  • 1 teaspoon Sugar or Maple Syrup for balancing sweetness

Equipment

  • Cutting board
  • Knife
  • Mixing Bowl
  • whisk
  • spatula
  • serving spoons

Method
 

Step-by-Step Instructions
  1. Wash and dry the cucumber and carrots, then julienne them into thin strips.
  2. In a small mixing bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until smooth.
  3. Combine the julienned cucumber and carrots in a large mixing bowl and pour the dressing over them.
  4. Add minced garlic and chopped parsley, then toss everything gently to combine.
  5. Sprinkle sesame seeds on top and give it a final gentle toss.
  6. Serve immediately or let it sit for 10-15 minutes to enhance flavor.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 400mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 900IUVitamin C: 25mgCalcium: 50mgIron: 1mg

Notes

Store salad and dressing separately for best freshness. Use firm vegetables for optimal texture.

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