Vibrant Cucumber Carrot Salad That Refreshes and Delights

This refreshing Cucumber Carrot Salad combines crisp vegetables and a zesty dressing, perfect for summer lunches.

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Prep Time 10

Marination Time 15

Total Time 25

Servings: 4 servings

Course: Salads

Cuisine: Gluten-Free, Vegan

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 large Cucumber Hydration source, can substitute with zucchini.
2 medium Carrots Packed with beta-carotene.
2 tbsp Fresh Parsley (chopped) Can substitute with cilantro or mint.

For the Dressing

1 tbsp Olive Oil Healthy fats; avocado oil can be used.
1 tbsp Lemon Juice Can substitute with apple cider vinegar.
1 tsp Gochugaru Can substitute with red pepper flakes or cayenne.
1 tsp Soy Sauce Use tamari for gluten-free.
0.5 tsp Sugar Can use maple syrup or agave.
1 clove Garlic (minced) Garlic powder can be used.

For Serving

2 tbsp Sesame Seeds Can replace with chopped nuts.

Equipment

Mixing Bowl
whisk
Knife
Julienne peeler
Spatula

Method

Preparation Steps

Wash and dry cucumbers and carrots thoroughly. Cut into thin strips using a knife or julienne peeler. Combine in a mixing bowl.
In a separate small bowl, mix olive oil, lemon juice, gochugaru, soy sauce, and sugar. Whisk together for about 30 seconds until glossy.
Pour dressing over vegetables, add minced garlic and chopped parsley. Toss gently for 1-2 minutes until well coated.
Sprinkle sesame seeds on top and give the salad a final toss before serving.

Nutrition

Serving: 1salad bowlCalories: 120kcalCarbohydrates: 8gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 200mgPotassium: 350mgFiber: 2gSugar: 2gVitamin A: 5000IUVitamin C: 15mgCalcium: 40mgIron: 0.5mg

Notes

For optimal freshness, use fresh vegetables and store salad and dressing separately if making ahead.

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