Asian Carrot Cucumber Salad: Bright, Crunchy 15-Minute Delight

This Asian Carrot Cucumber Salad is a quick, refreshing delight that combines vibrant colors and flavors, perfect for a healthy meal.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium Carrots Provides crunch and natural sweetness; substitute with daikon radish for a spicier kick.
2 medium Cucumbers Adds refreshing moisture and texture; use firm cucumbers like Persian or English for best results.
3 stalks Green Onions Contributes a mild onion flavor and freshness; chives can serve as an alternative.
1/4 cup Fresh Cilantro Imparts a fresh herbal note; parsley works as a substitute for those who dislike cilantro.

For the Dressing

2 tablespoons Gochugaru (Korean Chili Flakes) Introduces a smoky heat to the salad; if sensitive to spice, use less or replace with mild chili powder.
2 tablespoons Lemon Juice Offers acidity to balance the flavors; lime juice can be used as a substitute.
2 tablespoons Tamari/Coconut Aminos Provides an umami flavor while being gluten-free; soy sauce can be used if gluten is not an issue.
1 tablespoon Sesame Oil Adds depth and a nutty flavor; use sunflower or canola oil if allergic to sesame.
1 teaspoon Salt Enhances all flavors in the salad; adjust to taste for the perfect balance.

Equipment

Julienne peeler or sharp knife
Mixing bowl
Tongs or forks

Method

Step-by-Step Instructions

Begin by washing and peeling the carrots. Use a julienne peeler or a sharp knife to cut the carrots into thin matchsticks.
Slice the cucumbers in half lengthwise, scrape out the seeds if they're large, and then julienne them as well.
In a small mixing bowl, whisk together the gochugaru, lemon juice, tamari, sesame oil, and a pinch of salt until smooth.
In a large mixing bowl, combine the julienned carrots and cucumbers. Pour the dressing over the vegetables and gently toss.
Chop the green onions and cilantro, adding them to the salad. Toss lightly and transfer to a serving bowl.
Let the salad sit for 5-10 minutes to allow the flavors to meld. Serve immediately for the best crunch and flavor!

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 5000IUVitamin C: 40mgCalcium: 50mgIron: 1mg

Notes

Store leftover salad in an airtight container in the refrigerator for up to 2 days. For optimal crunch, dress just before serving.

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