Name: Refreshing Cucumber Carrot Salad
Prep time: 15 min
Cook time: 2 min
Total time: 47 min
Yield: 4 servings
Ingredients: 1 large cucumber; 2 large carrots; 1 tablespoon sesame seeds; 1 clove garlic, minced; 2 tablespoons fresh parsley, chopped; 1 tablespoon olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon gochugaru (Korean red chili flakes); 1 teaspoon soy sauce; ½ teaspoon sugar

Cucumber Carrot Salad is the ultimate refreshing and vibrant dish, perfect for any occasion, from a light lunch to a show-stopping side at your next barbecue. Who doesn’t adore the crisp, cool crunch of fresh cucumbers mingling with the subtle sweetness of julienned carrots? It’s a combination that speaks of sunshine and simple pleasures, a true testament to the beauty of garden-fresh ingredients. What truly sets this particular Cucumber Carrot Salad apart is its exquisitely balanced dressing, a harmonious blend of tangy vinegar, a touch of honey, and a whisper of garlic, which elevates the natural flavors of the vegetables without overpowering them. It’s this thoughtful balance that makes it a perennial favorite, guaranteed to be devoured in minutes and always leaving guests asking for the recipe. We’re about to unlock the secrets to creating this delightful Cucumber Carrot Salad that’s as easy to make as it is delicious to eat.

Ingredients:

1 large cucumber
2 large carrots
1 tablespoon sesame seeds
1 clove garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon gochugaru (Korean red chili flakes)
1 teaspoon soy sauce
½ teaspoon sugar (or your preferred liquid sweetener like maple syrup or agave nectar)

Preparing the Vegetables

The foundation of our delightful Cucumber Carrot Salad lies in properly preparing the vegetables. This step is crucial for achieving the perfect texture and ensuring all the flavors meld beautifully. First, thoroughly wash your cucumber and carrots under cool running water. For the cucumber, I like to trim off both ends. Then, depending on your preference, you can either peel the cucumber or leave the skin on for added texture and nutrients. If you choose to leave the skin on, just be sure to scrub it well. Once prepped, slice the cucumber as thinly as possible. A mandoline slicer is your best friend here if you have one, as it ensures uniform thinness, which is key for allowing the cucumber to absorb the dressing. If you don’t have a mandoline, a sharp knife and a steady hand will do the trick. Aim for translucent slices. Next, move on to the carrots. Peel them and then trim off the ends. Similar to the cucumber, thinly slicing is important. You can use a mandoline again, or julienne the carrots into thin matchsticks. The goal is to have them roughly the same size as your cucumber slices so they cook evenly and mix well. If the carrots are particularly large, you might find it easier to cut them in half lengthwise before thinly slicing or julienning them.

Making the Dressing

Now it’s time to create the vibrant and zesty dressing that will bring our Cucumber Carrot Salad to life. This is where we’ll combine the aromatic and savory elements. In a small bowl, combine the minced garlic. Make sure your garlic is finely minced, as large chunks can be overpowering. To this, add the tablespoon of good quality olive oil. This provides a smooth base for our dressing. Next, squeeze in the fresh lemon juice. Freshly squeezed lemon juice is always superior to bottled for its brightness and clean flavor. Now, we introduce the star of the heat: the gochugaru, or Korean red chili flakes. Start with one teaspoon, but feel free to adjust this based on your spice preference. Remember, you can always add more, but you can’t take it away! Stir in the soy sauce for that essential umami depth and salty kick. Finally, add the sugar, or your chosen sweetener. The sugar helps to balance the acidity of the lemon juice and the saltiness of the soy sauce, creating a harmonious flavor profile. Whisk all the ingredients together vigorously until they are well emulsified and the sugar has dissolved. You should have a beautifully colored, fragrant dressing ready to coat our vegetables.

Combining and Marinating

This is the moment where all our carefully prepared components come together. Take your thinly sliced cucumber and julienned carrots and place them into a medium-sized mixing bowl. Pour the prepared dressing evenly over the vegetables. Using a pair of tongs or clean hands, gently toss the vegetables to ensure every piece is coated with the delicious dressing. Be thorough but gentle; we don’t want to bruise the delicate cucumber slices. Once everything is coated, cover the bowl tightly with plastic wrap or a lid. For the best flavor development, I highly recommend letting the salad marinate in the refrigerator for at least 30 minutes. This allows the vegetables to soften slightly and absorb all the wonderful flavors from the dressing. An hour is even better if you have the time. During this marinating period, the salt in the soy sauce will also draw out some of the excess moisture from the cucumber, preventing the salad from becoming watery and helping the flavors to concentrate.

Adding the Finishing Touches

Just before serving, it’s time to add the final textural and aromatic elements that elevate this simple salad into something truly special. Remove the marinated vegetables from the refrigerator. Give them another gentle toss to redistribute any settled dressing. Now, add the tablespoon of sesame seeds. I like to lightly toast my sesame seeds in a dry skillet over medium heat for a minute or two before adding them; this brings out their nutty aroma and adds a delightful crunch. If you do this, be sure to let them cool slightly before adding them to the salad. The toasted sesame seeds will provide a wonderful contrast to the tender vegetables. Next, add the two tablespoons of freshly chopped parsley. The vibrant green of the parsley not only makes the salad visually appealing but also adds a burst of fresh, herbaceous flavor that complements the other ingredients beautifully. Again, gently toss everything together to distribute the sesame seeds and parsley evenly throughout the salad.

Serving Your Cucumber Carrot Salad

Your refreshing and flavorful Cucumber Carrot Salad is now ready to be enjoyed! Spoon the salad into individual serving bowls or a larger serving dish. The thin slices of cucumber and carrots, coated in the tangy, spicy dressing and sprinkled with nutty sesame seeds and fresh parsley, create a dish that is both visually appealing and incredibly delicious. This salad is incredibly versatile. It makes a fantastic side dish for grilled meats, fish, or poultry. It’s also a wonderful accompaniment to Asian-inspired meals, such as stir-fries or noodle dishes. For a lighter meal, you can enjoy it as a stand-alone salad, perhaps with some crusty bread on the side. The flavors will continue to meld and deepen as it sits, so it’s delicious served immediately but even better after it has had a chance to marinate. When serving, you might notice a little extra dressing at the bottom of the bowl; be sure to spoon some of that over the top of the salad for an extra burst of flavor. Enjoy this healthy, quick, and incredibly satisfying Cucumber Carrot Salad!

Conclusion:

We hope you enjoyed learning how to make our refreshing Cucumber Carrot Salad! This recipe offers a delightful balance of crisp textures and vibrant flavors, making it a perfect side dish for any meal or a light and healthy snack on its own. Its simplicity means you can whip it up in minutes, perfect for busy weeknights or impromptu gatherings. Feel free to experiment with the dressing ingredients to suit your personal taste. Don’t be afraid to get creative and make this Cucumber Carrot Salad your own!

For serving suggestions, this salad pairs wonderfully with grilled chicken or fish, a hearty lentil soup, or alongside your favorite sandwich. It’s also a fantastic addition to a picnic basket or a potluck spread.

If you’re looking for variations, consider adding a pinch of red pepper flakes for a touch of heat, a sprinkle of toasted sesame seeds for added crunch, or a handful of chopped fresh dill or parsley for an extra burst of herby freshness. You can also swap out the white grape juice vinegar for apple cider vinegar for a slightly different tang.

Frequently Asked Questions:

Can I make this Cucumber Carrot Salad ahead of time?

Yes, you can prepare the Cucumber Carrot Salad a few hours in advance. However, to prevent the vegetables from becoming too soft, it’s best to add the dressing just before serving. Store the dressing separately if you plan to make it further ahead.

What other vegetables can I add to this salad?

This Cucumber Carrot Salad is very versatile! You can easily incorporate thinly sliced bell peppers (any color), chopped celery, or even some shredded red cabbage for added color and crunch. A sprinkle of green onions or chives also works beautifully.