Cucumber Carrot Salad
A refreshing salad featuring crunchy cucumbers and sweet carrots, enhanced with a zesty dressing, perfect for summer gatherings.
Ingredients
Fresh Vegetables
- 1 large Cucumber Julienned or thinly sliced without peeling for added nutrients.
- 2 large Carrots Julienned or finely shredded.
- 2 tablespoons Fresh Parsley or Cilantro Finely chopped.
Dressing Ingredients
- 1 tablespoon Olive Oil Use quality olive oil for the best taste.
- 1 tablespoon Lemon Juice Fresh juice is preferred.
- 1 teaspoon Gochugaru Adjust according to your spice tolerance.
- 1 teaspoon Soy Sauce Opt for low-sodium for a healthier option.
- 1/2 teaspoon Sugar or Maple Syrup Use sparingly.
Additional Ingredients
- 1 clove Garlic Minced for enhanced flavor.
- 1 tablespoon Sesame Seeds Toasted for better flavor.
Instructions
Preparation
- Start by washing the cucumber and carrots thoroughly. Remove the ends and julienne or thinly slice both into a large mixing bowl.
- In a small bowl, combine olive oil, lemon juice, gochugaru, soy sauce, and sugar or maple syrup. Whisk until well blended.
- Add the cucumber and carrot into the bowl with the dressing. Sprinkle with sesame seeds and chopped parsley or cilantro. Toss gently to coat everything evenly.
- Add the minced garlic and mix again.
- For enhanced flavor, let the salad sit for 5-10 minutes before serving.
- Taste the salad and adjust seasoning as needed.
Notes
Serve chilled for a refreshing experience, and feel free to customize with nuts or fruits for added texture.