Name: Cucumber Carrot Salad Mastered in 10 Mins Recipe
Prep time: 5 min
Total time: 10 min
Cuisine: Korean-inspired
Ingredients: 1 large cucumber; 2 large carrots; 1 tbsp olive oil; 1 tbsp lemon juice; 1 tsp gochugaru (Korean red chili flakes); 1 tsp soy sauce; ½ tsp sugar (or substitute with maple syrup or agave); 1 clove garlic, minced; 2 tbsp fresh parsley, chopped; 1 tbsp sesame seeds

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Introduction

This refreshing cucumber carrot salad comes together in just 10 minutes, combining crisp vegetables with a tangy, spicy dressing. It’s a perfect light side dish that adds vibrant color and bold flavors to any meal.

A white bowl filled with a fresh cucumber salad shows thin, dark green-edged cucumber slices mixed with bright orange shredded carrots as the base layer. On top, chopped green onions are scattered all over, adding a touch of bright green color. Small white sesame seeds sprinkle across the salad, enhancing its texture and look. The salad appears lightly dressed with a glossy, light brown sauce that coats the vegetables evenly. The bowl sits on a white marbled surface with additional dishes of shredded carrots, cucumber slices, and sesame seeds placed around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large cucumber
2 large carrots
1 tbsp sesame seeds
1 clove garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp olive oil
1 tbsp lemon juice
1 tsp gochugaru (Korean red chili flakes)
1 tsp soy sauce
½ tsp sugar (or substitute with maple syrup or agave)

Instructions

Step 1: Wash and dry the cucumber and carrots. Julienne both vegetables into thin strips using a sharp knife or a julienne peeler. Place the strips in a large mixing bowl.
Step 2: In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until fully combined.
Step 3: Pour the dressing over the julienned cucumbers and carrots. Add the minced garlic and chopped parsley. Toss everything until the vegetables are evenly coated.
Step 4: Sprinkle the sesame seeds over the salad and give it a final toss. Serve immediately for a crisp texture, or let it sit for 10–15 minutes for flavors to meld.

Tips & Variations

For extra crunch, toast the sesame seeds lightly before adding them.
Substitute gochugaru with red pepper flakes if you prefer a milder heat.
Add a handful of chopped mint or cilantro for a different fresh twist.
If you don’t have soy sauce, tamari or coconut aminos make good alternatives.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Note that the vegetables may soften over time, so it’s best enjoyed fresh or within the first day. You can toss it again before serving if some liquid settles at the bottom.

How to Serve

A white bowl filled with a fresh salad made up of three main layers: thinly sliced cucumber arranged in curved and flat slices forming the base, mixed with thin orange carrot strips scattered evenly on top and through the cucumber, and small chopped green onions sprinkled all over. The salad has a light sprinkling of white sesame seeds adding texture on the top. A silver fork is resting inside the bowl, slightly lifting some cucumber slices. The bowl sits on a white marbled surface, with small side bowls partially visible containing more carrots, cucumber slices, and sesame seeds. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, but it’s best to dress the salad just before serving to maintain the crisp texture of the vegetables. If you need to prepare ahead, keep the vegetables and dressing separate until ready to eat.

What is gochugaru and can I use something else?

Gochugaru is Korean red chili flakes that add a mild heat and smoky flavor. If you don’t have it, you can use regular red pepper flakes or cayenne powder, adjusting the amount to your spice preference.