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–+ servings
Cucumber Carrot Salad

Cucumber Carrot Salad with a Spicy Twist for Summer Crunch

This Cucumber Carrot Salad offers a refreshing crunch with a spicy twist, perfect for summer picnics.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 large Cucumber julienned or thinly sliced
  • 2 large Carrots julienned or finely shredded
  • 2 tablespoons Fresh Parsley or Cilantro finely chopped
  • 1 clove Garlic minced
For the Dressing
  • 1 tablespoon Olive Oil or other oils
  • 1 tablespoon Lemon Juice or vinegar
  • 1 teaspoon Gochugaru (Korean red chili flakes) reduce for less heat
  • 1 teaspoon Soy Sauce gluten-free alternative if needed
  • 0.5 teaspoon Sugar or Maple Syrup to balance flavors
Optional Garnish
  • 1 tablespoon Sesame Seeds optional
  • Carrot Ribbons or Chopped Green Onion for extra texture

Equipment

  • Knife
  • mandoline
  • Mixing Bowl
  • Small bowl
  • Whisk
  • salad tongs

Method
 

Step-by-Step Instructions
  1. Wash and dry the cucumber and carrots thoroughly. Julienne or thinly slice them.
  2. In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until smooth.
  3. In a large mixing bowl, combine the sliced cucumber, julienned carrots, parsley or cilantro, and minced garlic. Mix gently.
  4. Pour the dressing over the salad ingredients and toss until evenly coated.
  5. Sprinkle sesame seeds over the top and toss gently again. Serve immediately or let rest for 10 minutes.

Nutrition

Serving: 1salad bowlCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 250mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 5000IUVitamin C: 25mgCalcium: 30mgIron: 1mg

Notes

For best freshness, store dressing and salad components separately and consume within 24 hours.

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