Bright and Crunchy Asian Carrot Cucumber Salad Recipe

Try this Asian Carrot Cucumber Salad for a quick, vibrant dish that’s vegan and gluten-free.

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Prep Time 15

Marinating Time 10

Total Time 25

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 medium Carrots julienned
2 medium Cucumbers preferably English, sliced
1/4 cup Fresh Herbs (Cilantro or Green Onions)

For the Dressing

1 tablespoon Gochugaru (Korean chili flakes) adjust for spice level
2 tablespoons Lemon Juice freshly squeezed
2 tablespoons Soy Sauce or Tamari use tamari for gluten-free
1 tablespoon Sesame Oil a little goes a long way

Equipment

Mandoline
Mixing Bowl
whisk

Method

Preparation

Wash and dry the carrots and cucumbers. Julienne the carrots and slice the cucumbers into strips.
In a small bowl, whisk together gochugaru, lemon juice, soy sauce (or tamari), and sesame oil until smooth.
Pour the dressing over the vegetables in a mixing bowl and gently toss to coat evenly.
Garnish with fresh herbs before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 180IUVitamin C: 25mgCalcium: 30mgIron: 1mg

Notes

Let the salad marinate for 10 minutes to enhance the flavors. Consume within 2 days for best quality.

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