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Cucumber Carrot Salad with Gochugaru and Sesame Seeds

Delicious Cucumber Carrot Salad with Gochugaru and Sesame Seeds

A refreshing cucumber carrot salad with gochugaru and sesame seeds, perfect for summer days and gatherings.
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Prep Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumbers Use firm, fresh cucumbers for best crunch.
  • 2 cups Carrots Select fresh, sweet carrots.
  • ¼ cup Fresh parsley Chopped, for freshness.
For the Dressing
  • ¼ cup Olive oil To integrate the flavors.
  • 2 tablespoons Fresh lemon juice Adjust for preferred tartness.
  • 1 tablespoon Gochugaru Provides smoky heat.
  • 2 tablespoons Soy sauce Use gluten-free tamari if needed.
  • 1 teaspoon Sugar Balance dressing flavors.
  • 1 clove Minced garlic For aromatic depth.
For Garnishing
  • 2 tablespoons Toasted sesame seeds Adds nutty flavor and texture.

Equipment

  • Knife
  • Mixing bowl
  • whisk
  • Julienne Peeler

Method
 

Step‑by‑Step Instructions
  1. Wash and dry the cucumbers and carrots. Cut them into thin strips using a sharp knife or julienne peeler.
  2. Whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar in a small mixing bowl until well combined.
  3. In a large mixing bowl, add julienned cucumbers, carrots, minced garlic, and chopped parsley. Pour the dressing over the vegetables.
  4. Toss the salad ingredients together gently to coat each piece of cucumber and carrot with dressing.
  5. Sprinkle with toasted sesame seeds and allow the salad to rest for 10-15 minutes before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 5000IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

For best results, allow the salad to rest for 10-15 minutes before serving to let flavors meld. Store leftovers in an airtight container for up to 2 days.

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