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Zesty Cucumber Carrot Salad with Spicy Gochugaru Twist

A vibrant Cucumber Carrot Salad featuring a spicy gochugaru dressing, fresh ingredients, and quick preparation, perfect for healthy meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Korean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 count English cucumber Adds hydration and crunch
  • 2 medium carrots Provides natural sweetness and beta-carotene
  • 1/4 cup fresh parsley Adds a fresh herby note
For the Dressing
  • 3 tablespoons olive oil Acts as the base for the dressing
  • 1 count lemon Juice to provide acidity
  • 1 tablespoon gochugaru Introduces heat and complexity
  • 2 tablespoons soy sauce Adds umami richness
  • 1 teaspoon sugar Adds balance to the dressing
  • 1 count garlic clove Enhances flavor depth, minced
For the Topping
  • 2 tablespoons sesame seeds Add crunch and healthy fats

Equipment

  • mixing bowl
  • small mixing bowl
  • whisk
  • knife
  • julienne peeler

Method
 

Preparation Steps
  1. Wash and dry the cucumber and carrots. Slice the cucumber into thin strips and grate the carrots.
  2. In a mixing bowl, combine olive oil, lemon juice, gochugaru, soy sauce, and sugar. Whisk until emulsified.
  3. Pour the dressing over the vegetables. Add minced garlic and chopped parsley. Toss gently.
  4. Sprinkle sesame seeds over the salad and mix gently.
  5. Transfer to a serving bowl and enjoy immediately.

Notes

For the best flavor, store dressing separately until just before serving. Adjust the amount of gochugaru to personalize the heat level.