Cucumber Carrot Salad

Ingredients  

Vegetables

• 1 large cucumber, julienned or thinly sliced Leave the skin on for color and extra crunch.
• 2 large carrots, julienned or finely shredded

Dressing

• 1 tbsp olive oil
• 1 tbsp lemon juice Adjust to taste.
• 1 tsp gochugaru (Korean red chili flakes) Add more for additional heat.
• 1 tsp soy sauce Ensure it’s vegan if needed.
• ½ tsp sugar or maple syrup Adjust according to preference.

Toppings

• 1 tbsp sesame seeds Toast lightly for a nuttier flavor.
• 2 tbsp fresh parsley, finely chopped (or cilantro) Optional substitute with cilantro.
• 1 clove garlic, minced

Method 

Preparation

1. Wash and dry the cucumber and carrots.
2. Julienne or shred the cucumber and carrots evenly.
3. In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy.
4. Add the cucumber, carrot, parsley, and garlic to a large bowl.
5. Pour the dressing over the veggies and toss gently to coat evenly.
6. Sprinkle sesame seeds on top and toss again.
7. Let the salad sit for 10 minutes for the flavors to meld or serve immediately.

Notes

Serve cold or at room temperature. Best stored in an airtight container in the fridge for up to 2 days. For maximum crunch, consume on day one.