Spicy Gochugaru Cucumber Carrot Salad Recipe
A refreshing and vibrant Cucumber Carrot Salad featuring julienned cucumber and carrot tossed in a tangy, slightly spicy dressing with sesame seeds and fresh herbs, perfect as a light side or a healthy snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes (plus optional 10 minutes resting)
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-inspired
- Diet: Gluten Free
Ingredients
Scale
For the Salad
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
- 1 tbsp sesame seeds
- 2 tbsp fresh parsley, finely chopped (or cilantro)
- 1 clove garlic, minced
For the Dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru (Korean red chili flakes), adjust for heat
- 1 tsp soy sauce
- ½ tsp sugar (or maple syrup/agave)
Optional Add-ins (choose 1–2)
- Thin carrot ribbons
- Sliced green onion
- Chopped roasted peanuts
- Cashews
Instructions
- Prep veggies: Wash and dry the cucumber and carrots thoroughly. Julienne or thinly slice the cucumber and julienne or finely shred the carrots into even pieces to ensure a consistent crunch throughout the salad.
- Make the dressing (2 minutes): In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until the mixture looks slightly emulsified and glossy. This dressing balances tangy, spicy, and savory flavors.
- Combine: In a large mixing bowl, add the prepared cucumber, carrot, chopped parsley, and minced garlic. Pour the dressing evenly over the vegetables.
- Toss & finish (1 minute): Toss the salad gently but thoroughly until all ingredients are evenly coated with the dressing. Sprinkle in the sesame seeds and toss once more for a nice finish, giving the salad a shiny, lightly speckled appearance.
- Rest (optional, 10 minutes): Allow the salad to sit at room temperature so the flavors can meld together. Alternatively, serve immediately for maximum crunchiness. During this resting time, you can prepare rice or pan-sear tofu or chicken to complement the salad.
Notes
- Make-ahead: Store the veggies and dressing separately for up to 24 hours to prevent sogginess; toss just before serving.
- Adjust heat level by reducing gochugaru or substituting with mild red pepper flakes for less spice.
- Boost protein by adding chickpeas, grilled shrimp, or tofu to make it a more filling meal.
- Flavor variations: Use mint or cilantro instead of parsley, or add a squeeze of lime juice for a brighter, more Asian-inspired flavor.
- Serve as a side or light meal paired with rice and your choice of protein.
Keywords: Cucumber carrot salad, fresh salad, Asian salad, no-cook salad, healthy salad, side dish, vegan salad, gluten free salad
