Dessert

Cucumber Carrot Salad with Gochugaru and Sesame Recipe

Byrami Hayes April 7, 2026April 7, 2026

Introduction

This refreshing cucumber carrot salad combines crisp vegetables with a bright, spicy dressing. Perfect as a light side dish or a healthy snack, it balances fresh flavors with a hint of Korean heat from gochugaru.

A wooden bowl filled with a shredded carrot salad mixed with thin green herb slices, sprinkled with white and black sesame seeds. The carrot strips are bright orange, crunchy and slightly shiny, scattered unevenly in the bowl. There are small green herb pieces mixed in closely with the carrots, adding a fresh contrast. A pair of wooden chopsticks rests inside the bowl, angled diagonally across the salad. The bowl sits on a white marbled texture surface bathed in warm sunlight. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large cucumber
2 large carrots
1 tbsp sesame seeds
1 clove garlic, minced
2 tbsp fresh parsley, chopped
Dressing:
1 tbsp olive oil
1 tbsp lemon juice
1 tsp gochugaru (Korean red chili flakes)
1 tsp soy sauce
½ tsp sugar (can substitute with maple syrup or agave)

Instructions

Step 1: Wash and dry the cucumber and carrots. Using a sharp knife or a julienne peeler, cut both vegetables into thin strips. Place them in a large mixing bowl.
Step 2: In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until fully combined.
Step 3: Pour the dressing over the julienned vegetables. Add the minced garlic and chopped parsley, then toss until everything is evenly coated.
Step 4: Sprinkle sesame seeds over the salad and give it a final toss. Serve immediately for crisp freshness or let it sit for 10-15 minutes to enhance the flavors.

Tips & Variations

Use a mandoline or julienne peeler for quicker, uniform vegetable strips.
Substitute gochugaru with crushed red pepper flakes if unavailable.
Add toasted nuts like almonds or walnuts for extra crunch.
For a vegan option, replace soy sauce with tamari or coconut aminos.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Because the vegetables release moisture, the salad is best enjoyed fresh or within a day for optimal crunch. Re-toss before serving if the dressing separates.