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–+ servings
Cucumber Carrot Salad

Cucumber Carrot Salad: Refreshing Asian Twist in 15 Minutes

Enjoy the refreshing Cucumber Carrot Salad, a perfect blend of crunch and flavor.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 large Cucumber Freshness and crunch in the salad. Substitution: Zucchini can be used for a different flavor.
  • 2 large Carrots Adds sweetness and color. Substitution: Use colored carrots for variety.
  • ¼ cup Fresh Parsley (or Cilantro) Enhances flavor and freshness. Substitution: Mint can be used for a refreshing twist.
  • 2 cloves Garlic (minced) Adds depth and pungency. Substitution: Garlic powder can be used if fresh is not available.
For the Dressing
  • 3 tablespoons Olive Oil Serves as the base for the salad dressing. Substitution: Avocado oil or sesame oil for a different flavor profile.
  • 2 tablespoons Lemon Juice Provides acidity to balance the flavors. Substitution: Lime juice can be used for a tropical touch.
  • 1 tablespoon Gochugaru (Korean red chili flakes) Adds spice and heat to the dish. Substitution: Red pepper flakes can serve in a pinch for ease.
  • 1 tablespoon Soy Sauce Delivers rich umami flavor. Substitution: Tamari for gluten-free or coconut aminos for a soy-free option.
  • 1 teaspoon Sugar (or Maple Syrup) Balances the dressing's heat and acidity. Substitution: Honey can also be used for natural sweetness.
Toppings
  • 1 tablespoon Sesame Seeds Provides nuttiness and texture. Optional: Swap with toasted sunflower seeds for a different flair.
  • Optional Add-ins Thin carrot ribbons, green onion, or chopped roasted peanuts/cashews add extra flavor and crunch.

Equipment

  • Mixing Bowl
  • Knife
  • spatula

Method
 

Step-by-Step Instructions for Cucumber Carrot Salad
  1. Wash and prep the vegetables. Wash the cucumber and carrots, peel the carrots if desired, and julienne into thin strips.
  2. Make the dressing by whisking olive oil, lemon juice, gochugaru, soy sauce, and sugar together until glossy.
  3. Combine salad ingredients in a large bowl: julienned cucumber, shredded carrots, parsley, and minced garlic. Toss gently.
  4. Dress the salad by pouring the dressing over the mixed vegetables and tossing to coat evenly.
  5. Add sesame seeds on top and toss gently, then let sit for about 10 minutes to meld flavors.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 5000IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Store the salad in an airtight container for up to 24 hours. Dress just before serving for best texture.

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