Description
A refreshing salad featuring julienned cucumber and carrots tossed in a flavorful gochugaru dressing.
Ingredients
Scale
- 1 large cucumber
- 2 large carrots
- 1 tbsp sesame seeds
- 1 clove garlic minced
- 2 tbsp fresh parsley chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru (Korean red chili flakes)
- 1 tsp soy sauce
- ½ tsp sugar (you can substitute with maple syrup or agave)
Instructions
- Wash and dry the cucumber and carrots. Using a sharp knife, julienne both vegetables into thin strips. Alternatively, I used a julienne peeler to cut the vegetables faster. Place them in a large mixing bowl.
- In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar. Stir well until the ingredients are fully combined.
- Pour the dressing over the julienned cucumbers and carrots. Add the minced garlic and chopped parsley. Toss everything together until the vegetables are evenly coated with the dressing.
- Sprinkle the sesame seeds over the salad and give it a final toss. Serve immediately for a fresh and crisp texture, or let it sit for 10-15 minutes to allow the flavors to meld.
Notes
- This salad is best served fresh but can be left to sit for a brief period to enhance the flavors.
- Prep Time: 10 minutes
- Category: Salads
- Method: No-cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: salad, gochugaru, cucumber, carrots, healthy