Description
A refreshing salad bursting with the crunch of fresh cucumbers and sweet carrots, dressed in a zesty dressing with a hint of spice.
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 substitute with maple syrup or agave)
Instructions
- Prep the vegetables: Rinse the cucumber and carrots under cold running water and pat dry.
- Create ribbons: Using a vegetable peeler, shave the cucumber and carrots into long ribbons.
- Toast the sesame seeds: In a dry skillet over medium heat, toast sesame seeds until golden brown, about 2-3 minutes.
- Whisk the dressing: In a small bowl, combine olive oil, lemon juice, gochugaru, soy sauce, and sugar, and whisk until emulsified.
- Combine and toss: In a large bowl, add garlic and parsley to the vegetable ribbons, drizzle with dressing, and gently toss.
- Finish with sesame: Sprinkle toasted sesame seeds over the salad and serve immediately.
Notes
For optimal freshness, store prepared vegetable ribbons and dressing separately until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg