Crisp Cucumber Carrot Salad with a Spicy Gochugaru Dressing

This Cucumber Carrot Salad is a vibrant and refreshing dish featuring a spicy gochugaru dressing, perfect as a side or light meal.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salads

Cuisine: Korean

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 medium Cucumber adds hydration and crunch
2 large Carrots provides natural sweetness
2 tablespoons Sesame Seeds adds nutty flavor
1 clove Garlic minced, for aromatic flavor
2 tablespoons Fresh Parsley chopped, adds freshness

For the Dressing

1 tablespoon Olive Oil forms the base of the dressing
1 tablespoon Lemon Juice brightens the flavors
1 teaspoon Gochugaru for spicy kick
1 teaspoon Soy Sauce adds savory flavor
½ teaspoon Sugar balances the flavors

Equipment

Mixing bowl
whisk
Sharp Knife
julienne peeler
Small Mixing Bowl

Method

Step-by-Step Instructions

Wash and dry the cucumber and carrots. Slice them into thin strips and place in a large mixing bowl.
In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until smooth.
Pour the dressing over the cucumbers and carrots. Add minced garlic and chopped parsley, then toss gently.
Sprinkle sesame seeds on top, toss again, and serve immediately or let sit for 10-15 minutes to meld flavors.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 8gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Store dressing and vegetables separately until ready to serve for maximum crunch. Adjust spice levels as desired.

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