Ingredients
Scale
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
- 1 tbsp sesame seeds
- 2 tbsp fresh parsley, finely chopped (or cilantro)
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru (Korean red chili flakes)
- 1 tsp soy sauce
- ½ tsp sugar or maple syrup
- Optional: carrot ribbons, chopped green onion, roasted peanuts or cashews
Instructions
- Wash and dry cucumber and carrots. Julienne or shred evenly.
- In a small bowl, whisk olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy.
- Add cucumber, carrots, parsley, and garlic to a large bowl.
- Pour dressing over vegetables.
- Toss until evenly coated.
- Sprinkle sesame seeds and toss again.
- Let sit for 10 minutes for flavors to meld, or serve immediately.
Notes
- For meal prep, store vegetables and dressing separately up to 24 hours and toss before serving.
- For less heat, reduce gochugaru or substitute a small pinch of red pepper flakes.
- Add chickpeas, grilled tofu, or shrimp to make it a complete meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Vegetarian