Description
A refreshing Korean side dish featuring crisp cucumber and sweet carrots, dressed in a vibrant, tangy sauce.
Ingredients
Scale
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
- 2 tbsp fresh parsley, finely chopped (or cilantro)
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru (Korean red chili flakes)
- 1 tsp soy sauce
- ½ tsp sugar or maple syrup
- 1 tbsp sesame seeds
- Optional: carrot ribbons, green onion, chopped roasted peanuts or cashews
Instructions
- Wash and dry the cucumber and carrots thoroughly. Then julienne or finely shred them evenly to ensure a uniform texture.
- Whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar in a small bowl until the mixture becomes glossy and well combined.
- Add the prepared cucumber, carrot, chopped parsley, and minced garlic into a large mixing bowl.
- Pour the prepared dressing over the vegetables to evenly coat them.
- Toss all the ingredients together thoroughly so that the flavors meld and the veggies are well coated.
- Sprinkle the sesame seeds over the salad and toss gently again to distribute them evenly.
- Let the salad sit for about 10 minutes to allow the flavors to meld together, or serve immediately for a crisp texture.
Notes
This salad is best enjoyed fresh but can be stored in an airtight container for up to 2 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg