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–+ servings
Cucumber Carrot Salad

Crisp Cucumber Carrot Salad with a Spicy Asian Twist

This Cucumber Carrot Salad provides a colorful and crunch-rich dish with a spicy Asian twist, perfect for summer.
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Prep Time 15 minutes
Marination Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 85
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Cucumber Can substitute with zucchini
  • 2 medium Carrots Yellow or purple carrots for color
  • 1 handful Fresh Parsley/Cilantro Mint can be used as an alternative
For the Dressing
  • 3 tablespoons Olive Oil Avocado oil for higher smoke point
  • 1/2 medium Lemon Juice Can substitute with rice vinegar
  • 1 teaspoon Gochugaru (Korean Chili Flakes) Substitute with red pepper flakes
  • 2 tablespoons Soy Sauce Use tamari for gluten-free
  • 1 teaspoon Sugar/Maple Syrup Honey can be used as an alternative
Optional Add-ins
  • 1 tablespoon Sesame Seeds Chopped peanuts can be used
  • Carrot Ribbons Green onions for extra flavor
  • 1/4 cup Roasted Peanuts/Cashews

Equipment

  • Mixing Bowl
  • whisk
  • Sharp knife
  • Julienne peeler

Method
 

Preparation
  1. Wash and dry one cucumber and a couple of carrots thoroughly under cool running water.
  2. Using a sharp knife or a julienne peeler, slice the cucumber and carrots into thin strips.
  3. Place the sliced vegetables in a large mixing bowl.
Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar/maple syrup.
Combine
  1. Add the vegetables to the bowl with the dressing along with chopped parsley/cilantro and minced garlic.
  2. Stir gently to incorporate.
Serve
  1. Drizzle the dressing over the vegetable mixture, ensuring even coverage.
  2. Toss everything together until coated.
  3. Let the salad marinate for about 10 minutes before serving.
  4. Sprinkle toasted sesame seeds over the top before serving.

Nutrition

Serving: 1bowlCalories: 85kcalCarbohydrates: 12gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 400mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 5000IUVitamin C: 25mgCalcium: 50mgIron: 1mg

Notes

For the best texture, julienne the vegetables evenly. Store the salad in an airtight container for up to 24 hours, keeping dressing separate until ready to serve.

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