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Fresh & Crunchy Summer Salad

A bright, crisp, and refreshing cucumber and carrot salad that’s perfect for summer meals and picnics.

  • Total Time: 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 large cucumber, julienned or thinly sliced
  • 2 large carrots, julienned or finely shredded
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp soy sauce
  • ½ tsp sugar or maple syrup
  • 1 tsp gochugaru (Korean red chili flakes)
  • 1 clove garlic, minced
  • 1 tbsp sesame seeds

Instructions

  1. Wash and dry cucumber and carrots. Julienne or shred them evenly.
  2. Whisk olive oil, lemon juice, gochugaru, soy sauce, and sugar in a small bowl until glossy.
  3. Add cucumber, carrot, parsley, and garlic to a large bowl.
  4. Pour dressing over the veggies.
  5. Toss everything together until evenly coated.
  6. Sprinkle sesame seeds and toss again.
  7. Let sit for 10 minutes for flavor to meld or serve immediately.

Notes

Cut uniformly for the best texture. Adjust heat by swapping gochugaru for red pepper flakes if preferred. Keep it crisp by salting the cucumber lightly.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Method: No-Cook
  • Cuisine: Asian
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 120
  • Sugar: 3g
  • Sodium: 200mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: salad, cucumber, carrot, summer, vegan