Cucumber Carrot Salad with Sesame Seeds and Spicy Gochugaru Dressing Recipe
A crisp and refreshing Cucumber Carrot Salad featuring julienned cucumber and carrots tossed in a zesty sesame-lemon dressing with Korean chili flakes. Perfect as a light side dish or paired with proteins like tofu, shrimp, or chicken for a wholesome meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-inspired
- Diet: Vegetarian
Ingredients
Scale
For the Salad
- 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 for an Asian twist)
- 1 clove garlic, minced
For the Dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru (Korean red chili flakes), adjust for heat
- 1 tsp soy sauce
- ½ tsp sugar (or maple syrup/agave)
Optional Add-ins
- Thin carrot ribbons
- Sliced green onion
- Chopped roasted peanuts or cashews
Instructions
- Prep Veggies: Wash and dry all produce. Julienne or thinly slice the cucumber evenly. Julienne or finely shred the carrots to ensure consistent crunch and texture in the salad.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until the mixture is slightly emulsified and glossy, about 2 minutes.
- Combine Salad Ingredients: In a large mixing bowl, add the prepared cucumber, carrots, parsley, and minced garlic. Pour the dressing over the veggies.
- Toss & Finish: Toss the salad thoroughly until all ingredients are evenly coated with the dressing. Sprinkle sesame seeds on top and toss lightly once more for a finishing touch. The salad should appear shiny and speckled.
- Rest (Optional): Let the salad sit for about 10 minutes to allow flavors to meld together, or serve immediately to maximize the fresh crunch.
Notes
- Make-ahead Tip: Keep vegetables and dressing separate for up to 24 hours to prevent sogginess; toss together just before serving.
- Heat Level: Adjust gochugaru or substitute with red pepper flakes for milder spice.
- Protein Boost: Add chickpeas, grilled shrimp, or tofu to make a complete meal.
- Flavor Variations: Swap parsley with mint or cilantro and add a squeeze of lime for a bright Asian-inspired flavor.
- Serving Suggestion: Pair with steamed rice and pan-seared tofu for a plant-based bowl or serve alongside salmon, grilled chicken, or dumplings.
- Leftovers keep well refrigerated for up to 2 days but are best fresh for crunch.
Keywords: Cucumber carrot salad, Asian salad, easy salad recipe, no-cook salad, healthy side dish, gochugaru salad, sesame lemon dressing, summer salad, vegetarian salad
