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–+ servings
Asian Carrot Cucumber Salad

Zesty Asian Carrot Cucumber Salad for a Fresh Crunchy Twist

Enjoy a refreshing Asian Carrot Cucumber Salad, a quick and vegan delight packed with flavor and health benefits.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 medium carrots julienned
  • 1 medium cucumber julienned
  • 1 bunch fresh herbs (cilantro or basil)
For the Dressing
  • 1 tablespoon gochugaru Korean chili flakes
  • 2 tablespoons lemon juice or lime juice
  • 2 tablespoons tamari or coconut aminos
  • 1 tablespoon sesame oil

Equipment

  • mixing bowl
  • Knife
  • cutting board
  • Tongs

Method
 

Step-by-Step Instructions
  1. Wash and peel the carrots, then julienne them into thin matchsticks. Do the same with the cucumber.
  2. In a mixing bowl, combine gochugaru, lemon juice, tamari, and sesame oil. Whisk until smooth.
  3. Add the julienned carrots and cucumbers to the bowl with the dressing and toss gently until coated.
  4. Chop fresh herbs and sprinkle over the salad. Toss gently and serve immediately in a colorful bowl.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 350mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 6000IUVitamin C: 25mgCalcium: 50mgIron: 1mg

Notes

Serve the salad immediately for optimal freshness and crunch. Adjust the spice level of gochugaru according to taste.

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