Spicy Cucumber and Carrot Salad
A fresh, crisp side dish with a kick, this Spicy Cucumber and Carrot Salad is healthy, low-calorie, gluten-free, and perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Gluten-Free, Vegetarian, Diabetic-Friendly
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
- 1/2 tsp sugar (or substitute with maple syrup or agave)
Instructions
- Wash and dry the cucumber and carrots. Using a sharp knife, julienne both vegetables into thin strips or use a julienne peeler.
- Place the julienned vegetables in a large mixing bowl.
- In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until well combined.
- Pour the dressing over the vegetables, add the minced garlic and chopped parsley, and toss until evenly coated.
- Sprinkle sesame seeds over the salad and give a final toss. Serve immediately or let sit for 10-15 minutes for flavors to meld.
Notes
Store in an airtight container for up to 3 days; avoid freezing for best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: salad, cucumber salad, low calorie, gluten-free, quick side dish
Find it online: https://alexandrarecipes.com/spicy-cucumber-carrot-salad/