Ingredients
Scale
- 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 maple syrup/agave)
Instructions
- Prepare the Vegetables: Wash and dry the cucumber and carrots. Julienne both into thin strips and place them in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until combined.
- Combine Ingredients: Pour the dressing over the vegetables. Add minced garlic and parsley. Toss until evenly coated.
- Serve: Sprinkle sesame seeds over the salad and toss again before serving immediately or allowing to sit for 10-15 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 80
- Sugar: 3g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg