Go Back
–+ servings
Asian Carrot Cucumber Salad

Asian Carrot Cucumber Salad for a Zesty Summer Refresh

This Asian Carrot Cucumber Salad is a refreshing dish that brightens any table, made in just 15 minutes and perfect for summer BBQs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium carrots julienned or grated
  • 1 medium English cucumber
  • 2 stalks green onions or cilantro, chopped
For the Dressing
  • 0.5 teaspoon gochugaru adjust to taste
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoons tamari or coconut aminos
  • 1 tablespoon sesame oil

Equipment

  • mixing bowl
  • julienne peeler
  • knife
  • tongs

Method
 

Preparation
  1. Wash and peel the carrots; julienne them into thin matchsticks. Wash the cucumber and cut it into similar matchsticks.
  2. In a mixing bowl, whisk together gochugaru, lemon juice, tamari, and sesame oil until well combined.
  3. Add the carrot and cucumber matchsticks to the bowl with the dressing. Toss gently to coat the vegetables evenly.
  4. Taste the salad and adjust seasoning with more gochugaru or lemon juice if needed for your preference.
  5. Serve immediately or let sit for 5 minutes to enhance flavors. Enjoy!

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 5000IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days; avoid longer marination to keep vegetables crunchy.

Tried this recipe?

Let us know how it was!