Description
A refreshing and crunchy Crispy Cucumber Carrot Salad tossed in a spicy garlic dressing made with gochugaru, garlic, and a zesty lemon-olive oil base, perfect for a light and flavorful appetizer or side dish.
Ingredients
Scale
Vegetables
- 1 large Cucumber
- 2 medium Carrots
- ¼ cup Fresh Parsley
- 2 cloves Garlic
Dressing
- ¼ cup Olive Oil
- 2 tablespoons Lemon Juice
- 1 tablespoon Gochugaru
- 1 tablespoon Soy Sauce
- 1 teaspoon Sugar
Toppings
- 2 tablespoons Sesame Seeds
Instructions
- Prepare the Vegetables: Begin by washing and drying the cucumber and carrots thoroughly under cool running water. Using a sharp knife or a grater, julienne the cucumber and carrots evenly to ensure a consistent texture. Aim for thin strips that will provide a delightful crunch. Set them aside in a large mixing bowl.
- Make the Dressing: In a small mixing bowl, combine olive oil, freshly squeezed lemon juice, gochugaru, soy sauce, and sugar. Whisk the mixture vigorously for about 30 seconds until it transforms into a smooth and cohesive dressing.
- Combine Ingredients: Add the prepared cucumber and carrot to the large mixing bowl, followed by finely chopped parsley and minced garlic. Toss gently for about 1 minute, ensuring the vegetables are evenly incorporated before adding the dressing.
- Toss with Dressing: Pour the freshly whisked dressing over the vegetable mixture. Use tongs or a large spoon to gently toss everything together for about 1–2 minutes until all components are well coated with the dressing.
- Add Sesame Seeds: Sprinkle sesame seeds over the salad, adding a delightful crunch. Gently toss again for about 30 seconds, allowing the sesame seeds to cling to the dressing and vegetables.
- Rest to Marinate: For optimal flavor, let the salad sit at room temperature for 10 minutes before serving to deepen the flavors.
- Serve: When ready to serve, give the salad a final toss to redistribute the dressing. Present it on a large platter or individual bowls, garnished with extra herbs or a sprinkle of sesame seeds if desired.
Notes
- Substitute cucumber with zucchini for a lower-carb option.
- Omit sesame seeds if allergic or replace with sunflower seeds.
- Swap parsley with green onions for a different flavor twist.
- Adjust garlic quantity based on your taste preference.
- Use tamari instead of soy sauce for a gluten-free version.
- Replace sugar with a sugar substitute for a lower-calorie option.
- Lime juice can be used instead of lemon juice for acidity.
