Cucumber Carrot Salad with Sesame and Gochugaru Dressing Recipe
A refreshing and vibrant cucumber carrot salad infused with a zesty Korean-inspired dressing made from gochugaru, lemon juice, and soy sauce. This crunchy salad is topped with toasted sesame seeds and fresh parsley, perfect as a light side dish or a healthy snack.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Total Time: 17 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Korean-Inspired
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 large cucumber
- 2 large carrots
Salad Toppings
- 1 tbsp sesame seeds
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
Dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru (Korean red chili flakes)
- 1 tsp soy sauce
- ½ tsp sugar (or substitute with maple syrup or agave)
Instructions
- Prepare the Vegetables: Peel the carrots and wash the cucumber thoroughly. Using a grater or a food processor, grate both the cucumber and carrots into thin, uniform strands to create a fresh and crunchy base for the salad.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until well combined. Adjust the sweetness or spice level according to your taste preferences.
- Combine Ingredients: In a large mixing bowl, toss the grated cucumber and carrots with the minced garlic and chopped fresh parsley. Pour the prepared dressing over the salad and mix well to ensure everything is evenly coated.
- Toast Sesame Seeds: In a dry skillet over medium heat, lightly toast the sesame seeds for 1-2 minutes until they become fragrant and slightly golden, stirring constantly to avoid burning.
- Garnish and Serve: Sprinkle the toasted sesame seeds over the dressed salad. Give the salad one final gentle toss and serve immediately for maximum freshness and crunch.
Notes
- If you prefer a spicier salad, increase the amount of gochugaru to 2 teaspoons.
- For a gluten-free option, use tamari instead of soy sauce.
- To reduce sodium content, opt for low-sodium soy sauce.
- You can substitute fresh parsley with cilantro or mint for a different flavor profile.
- This salad is best served fresh but can be refrigerated for up to 24 hours; the vegetables may release some moisture over time.