Print

Cucumber Carrot Salad with Gochugaru and Sesame Recipe

4.6 from 106 reviews

A refreshing and spicy cucumber carrot salad featuring crisp julienned vegetables tossed in a zesty Korean-inspired dressing with gochugaru, garnished with toasted sesame seeds and fresh parsley. This quick and healthy salad is perfect as a light side dish or a vibrant addition to any meal.

Ingredients

Scale

Vegetables

  • 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 (or maple syrup/agave as substitute)

Instructions

  1. Prepare Vegetables: Wash and dry the cucumber and carrots thoroughly. Using a sharp knife or julienne peeler, cut both vegetables into thin strips. Place the julienned cucumbers and carrots into a large mixing bowl.
  2. Make Dressing: In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until fully combined and smooth.
  3. Toss Salad: Pour the dressing over the julienned vegetables. Add the minced garlic and chopped parsley to the bowl. Toss everything well to ensure the vegetables are evenly coated with the dressing.
  4. Garnish and Serve: Sprinkle the sesame seeds over the salad and gently toss one last time. Serve immediately to enjoy the fresh crisp texture, or let it rest for 10-15 minutes to allow the flavors to meld for a more intense taste.

Notes

  • You can substitute the sugar in the dressing with maple syrup or agave for a natural sweetener alternative.
  • Using a julienne peeler speeds up the cutting process significantly.
  • Letting the salad sit for 10-15 minutes enhances the flavor melding but may reduce crispness.
  • For a spicier kick, increase the amount of gochugaru as desired.

Keywords: cucumber carrot salad, Korean salad, gochugaru salad, healthy salad, vegan salad, sesame seed salad, quick salad, fresh vegetable salad