why make this recipe
This salad is quick, fresh, and crunchy. You get bright flavors in 15 minutes. It uses simple pantry items and raw vegetables. It pairs well with many meals and adds a light side to heavy plates.
introduction
Cucumber Carrot Salad (15 Minutes, Big Crunch!) is a fresh mix of cucumber, carrot, and a tangy, slightly spicy dressing. The salad stays crisp and tastes bright. It is easy for weeknights and good for a quick lunch or a side.
how to make Cucumber Carrot Salad (15 Minutes, Big Crunch!)
Work fast and keep the pieces even for a good crunch. Make the dressing first so it can blend while you prep the vegetables. Toss gently so the salad stays crisp.
Ingredients :
- 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
Directions :
- Wash and dry cucumber and carrots. Julienne or shred them evenly.
- In a small bowl, whisk olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy.
- Add cucumber, carrot, parsley, and garlic to a large bowl.
- Pour dressing over the veggies.
- Toss everything together until evenly coated.
- Sprinkle sesame seeds and toss again.
- Let sit for 10 minutes for flavor to meld or serve immediately.
how to serve Cucumber Carrot Salad (15 Minutes, Big Crunch!)
Serve cold or at room temperature. Put it beside grilled fish, chicken, or tofu. Use it on rice bowls or tacos for extra crunch. It makes a bright side for any meal.
how to store Cucumber Carrot Salad (15 Minutes, Big Crunch!)
Store in an airtight container in the fridge for up to 2 days. The salad is best on day one for maximum crunch. If it softens, drain excess liquid and toss again before serving.
tips to make Cucumber Carrot Salad (15 Minutes, Big Crunch!)
- Cut the cucumber and carrot evenly so they mix well.
- Salt cucumber lightly and drain if it’s very watery. Pat dry before dressing.
- Use a gentle toss to keep the veggies crisp.
- Taste the dressing and adjust lemon or sugar to your liking.
- Toast sesame seeds lightly for a nutty flavor.
variation (if any)
- Add thinly sliced red onion for more bite.
- Swap parsley for cilantro for a different herb note.
- Use rice vinegar instead of lemon for a milder tang.
- Add a small handful of chopped peanuts for crunch and texture.
FAQs
Q: Can I use English cucumber or Persian cucumber?
A: Yes. Both work well. They have less water and stay crisper.
Q: Can I make this vegan?
A: Yes. Use maple syrup instead of honey (if any) and keep the soy sauce. The recipe as written is already vegan.
Q: Can I add more heat?
A: Yes. Add more gochugaru or a pinch of chili flakes to taste.
Q: Do I need to peel the cucumber?
A: No. Leave the skin on for color and extra crunch. Peel only if you prefer it.
Q: Can I prep ahead?
A: You can prep the dressing and chop veggies, but toss them just before serving to keep crunch.
Conclusion
For a creamy cucumber option with a similar feel, try this recipe: 6-Ingredient Greek Yogurt Cucumber Salad – Zestful Kitchen.
If you want another take on cucumber and carrot with an Asian twist, see this idea: Asian Cucumber Salad with Carrots and Peanuts | Last Ingredient.
Cucumber Carrot Salad
Ingredients
Method
- Wash and dry the cucumber and carrots.
- Julienne or shred the cucumber and carrots evenly.
- In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy.
- Add the cucumber, carrot, parsley, and garlic to a large bowl.
- Pour the dressing over the veggies and toss gently to coat evenly.
- Sprinkle sesame seeds on top and toss again.
- Let the salad sit for 10 minutes for the flavors to meld or serve immediately.