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Cucumber Carrot Salad: 5 Spicy Asian Twists to Try

Cucumber Carrot Salad
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Cucumber Carrot Salad with a Spicy Asian Twist

Ingredients

Scale
  • 2 large Cucumbers (julienned or thinly sliced)
  • 2 large Carrots (julienned or finely shredded)
  • 3 tablespoons Olive oil (extra-virgin recommended)
  • 2 tablespoons Lemon juice (freshly squeezed)
  • 1 tablespoon Gochugaru (adjust to taste)
  • 2 tablespoons Soy sauce (low-sodium recommended)
  • 1 teaspoon Sugar (or maple syrup)
  • 2 tablespoons Fresh parsley or cilantro (chopped)
  • 1 tablespoon Sesame seeds (optional but recommended)
  • 2 tablespoons Chopped green onions (sprinkle in for flavor)
  • 1 cup Roasted peanuts or cashews (optional for texture)

Instructions

  1. Wash and dry the cucumbers and carrots, then julienne or shred them into uniform pieces.
  2. In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until smooth.
  3. In a large bowl, combine cucumbers, carrots, parsley or cilantro, and garlic. Toss gently until well mixed.
  4. Pour the dressing over the vegetable mixture and toss until evenly coated.
  5. Sprinkle sesame seeds on top and toss lightly. Let it sit for 10 minutes before serving.
  6. Transfer to a serving dish and garnish with additional parsley or cilantro if desired.

Notes

    Nutrition

    Find it online: https://quizsavor.com/cucumber-carrot-salad/

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