Cucumber Carrot Salad Recipe
Craving a fresh, crunchy, and vibrant salad? My Cucumber Carrot Salad Recipe is a refreshing mix of crisp cucumber, sweet carrots, and a zesty Korean-inspired dressing. Perfect as a side dish or a light lunch, this salad combines simple ingredients to create a flavor-packed, colorful dish that’s as beautiful as it is delicious. With a touch of garlic, sesame, and a hint of heat from gochugaru, it’s a salad you’ll keep coming back to.
Ingredients List
Salad 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
Optional: carrot ribbons, chopped green onions, roasted peanuts or cashews
Required Kitchen Tools
Making this salad is quick and easy, but having the right tools helps everything come together perfectly:
Chef’s Knife or Mandoline – For evenly slicing the cucumber and carrots into julienne strips or ribbons.
Mixing Bowl – A medium bowl for tossing all the ingredients together.
Garlic Press – To quickly mince garlic for the dressing.
Measuring Spoons – For precise seasoning and flavor balance.
Tongs or Salad Servers – To toss the salad without breaking up the vegetables.
Preparing the Vegetables
The base of this salad is fresh, crisp vegetables. Here’s how I prepare them for maximum crunch and flavor:
Slice the Cucumber:
Wash the cucumber and either julienne it or slice it thinly. I like leaving the skin on for extra color and nutrients.Shred the Carrots:
Peel and julienne the carrots, or use a grater to finely shred them. For a fun twist, I sometimes make carrot ribbons using a vegetable peeler—it looks beautiful in the salad.Optional Add-Ins:
If you want extra texture, chop green onions, or lightly toast peanuts or cashews for a crunchy topping.
Making the Dressing
The magic of this salad is in the dressing. I like it tangy, slightly sweet, and with just enough heat:
Combine Ingredients:
In a small bowl, whisk together minced garlic, olive oil, lemon juice, gochugaru, soy sauce, and sugar or maple syrup until smooth.Adjust Flavor:
Taste and adjust seasoning if needed—more lemon juice for brightness, or a pinch more sugar for balance.
Tossing the Salad
Mix Vegetables and Dressing:
Place the cucumber and carrot in your mixing bowl. Pour the dressing over the vegetables and toss gently until everything is evenly coated.Add Herbs and Seeds:
Sprinkle in the fresh parsley (or cilantro) and sesame seeds. Toss lightly one more time to distribute the flavors.Optional Garnish:
Top with carrot ribbons, green onions, or roasted nuts for an extra pop of color and crunch.
Serving Suggestions
How I Serve This Salad
This cucumber carrot salad is incredibly versatile:
Serve it chilled as a refreshing side for grilled meats or seafood.
Add a scoop to your lunch bowl for a bright, healthy component.
Pair it with rice or noodles for a quick, light meal.
The salad is best enjoyed fresh, while the vegetables are crisp and the dressing is vibrant.
Storage Instructions
Keeping It Fresh
I like to make this salad right before serving, but if needed:
Store in an airtight container in the refrigerator for up to 1 day. The cucumber releases water over time, so it’s best eaten fresh.
Freezing
This salad doesn’t freeze well due to the high water content in cucumbers, so stick to fresh prep for best texture and flavor.
Conclusion
This Cucumber Carrot Salad Recipe is my go-to for a quick, refreshing, and healthy dish that’s full of flavor and color. The combination of crisp vegetables, zesty dressing, and optional toppings makes it versatile enough for everyday meals or special occasions. By following these simple steps, you can whip up a salad that’s crunchy, tangy, and just a little spicy—perfect for any season. Roll up your sleeves, grab your fresh veggies, and enjoy this vibrant, Korean-inspired cucumber carrot salad!
