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Cucumber Carrot Salad

This vibrant Cucumber Carrot Salad is a quick and healthy dish that combines fresh vegetables and a delightful dressing, perfect for meal prep or as a refreshing side.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 80
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 large cucumber, julienned or thinly sliced Choose a fresh cucumber for the best flavor.
  • 2 large carrots, julienned or finely shredded Fresh carrots provide a nice crunch.
  • 1 tbsp sesame seeds Optional garnish for added crunch.
  • 2 tbsp fresh parsley, finely chopped (or cilantro) Feel free to use your favorite herbs.
  • 1 clove garlic, minced Adds flavor to the salad.
Dressing ingredients
  • 1 tbsp olive oil For a flavorful and healthy dressing.
  • 1 tbsp lemon juice Fresh lemon juice enhances flavors.
  • 1 tsp gochugaru (Korean red chili flakes) Provides a bit of heat; adjust to taste.
  • 1 tsp soy sauce Adds depth of flavor.
  • ½ tsp sugar or maple syrup Optional sweetener; can be omitted.

Method
 

Preparation
  1. Wash and dry the cucumber and carrots. Julienne or shred them evenly.
  2. In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy.
  3. In a large bowl, combine the cucumber, carrot, parsley, and garlic.
  4. Pour the dressing over the veggies and toss everything together until evenly coated.
  5. Sprinkle sesame seeds on top and toss again.
  6. Let sit for 10 minutes to allow the flavors to meld.

Notes

For best quality, consume fresh. Store leftovers in an airtight container in the refrigerator for 2-3 days. Not suitable for freezing.