Ingredients
Scale
- 1 large cucumber
- 2 large carrots
- 1 tbsp sesame seeds
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
- Dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru (Korean red chili flakes)
- 1 tsp soy sauce
- 1/2 tsp sugar (or maple syrup or agave)
Instructions
- Wash and dry the cucumber and carrots. Using a sharp knife, julienne both vegetables into thin strips. Alternatively, use a julienne peeler. Place them in a large mixing bowl.
- In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until fully combined.
- Pour the dressing over the cucumber and carrot mixture. Add the minced garlic and chopped parsley. Toss well to coat evenly.
- Sprinkle sesame seeds over the salad, give it a final toss, and serve immediately or let sit for 10–15 minutes to allow flavors to meld.
Notes
- A julienne peeler makes prep faster and more uniform.
- Adjust gochugaru to taste for more or less heat.
- Best served fresh but can rest briefly for deeper flavor.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan