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Crispy Cucumber Carrot Salad with Zesty Gochugaru Dressing

This delightful Cucumber Carrot Salad is quick to make, packed with vitamins, and features a zesty gochugaru dressing for an invigorating taste.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 large Cucumber Hydrating and low in calories
  • 2 medium Carrots Rich in beta-carotene
  • 1 handful Fresh Parsley Enhances flavor
For the Dressing
  • 3 tablespoons Olive Oil Rich base for the dressing
  • 1 medium Lemon Juice Brightens up the salad
  • 1 clove Garlic Adds depth of flavor
  • 1 tablespoon Gochugaru (Korean Red Chili Flakes) Adds heat and flavor
  • 2 tablespoons Soy Sauce Provides umami
  • 1 teaspoon Sugar Balances the flavors
Optional Toppings
  • 2 tablespoons Sesame Seeds Add crunch

Equipment

  • mixing bowl
  • knife
  • whisk
  • peeler

Method
 

Step‑by‑Step Instructions
  1. Begin by thoroughly washing and drying 1 cucumber and 2 carrots. Slice them into thin, uniform strips.
  2. In a separate bowl, combine 3 tablespoons of olive oil, the juice of 1 lemon, 1 tablespoon of gochugaru, 2 tablespoons of soy sauce, and 1 teaspoon of sugar. Whisk until well blended.
  3. Add 1 clove of minced garlic and a handful of chopped parsley to the vegetables and mix gently.
  4. Pour the dressing over the vegetable mixture and toss until evenly coated.
  5. Sprinkle 2 tablespoons of sesame seeds over the salad and toss again briefly before serving.

Notes

Serve fresh to maintain crunchiness. Adjust spice according to preference.