Cucumber Carrot Salad
A refreshing and crunchy cucumber carrot salad that’s quick to prepare and perfect for meal prep.
Ingredients
Vegetables
- 1 large cucumber, julienned or thinly sliced English or Persian cucumbers recommended
- 2 large carrots, julienned or finely shredded Basic orange carrots preferred
Dressing
- 1 tbsp olive oil Can substitute with avocado oil
- 1 tbsp lemon juice Freshly squeezed preferred
- 1 tsp gochugaru Korean red chili flakes, or substitute with crushed red pepper flakes
- 1 tsp soy sauce Use tamari or coconut aminos for gluten-free
- ½ tsp sugar or maple syrup Balances the acidity
- 1 tbsp sesame seeds Toasted are better
- 2 tbsp fresh parsley or cilantro, finely chopped Mint can also be used
- 1 clove garlic, minced Add more if you like garlic
Instructions
Preparation
- Wash the cucumber and carrots thoroughly.
- Julienne or thinly slice the cucumber and julienne or shred the carrots.
Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, soy sauce, gochugaru, sugar or maple syrup, and minced garlic.
- Taste the dressing and adjust flavors as necessary.
Combine
- In a large bowl, combine cucumber and carrots.
- Pour the dressing over and toss gently until everything is coated.
Serve
- Sprinkle with sesame seeds and chopped herbs.
- Let it sit for 5-10 minutes before serving.
Notes
For make-ahead, keep the dressing and veggies separate if storing longer than a day. Adjust spice levels as needed for kids or spice-sensitive folks.