There’s nothing quite as refreshing as a salad packed with crisp cucumbers and sweet carrots.
This cucumber carrot salad is light, crunchy, and brightened with a tangy-spicy dressing that makes every bite exciting.
Why You’ll Love This Recipe
It’s quick to prepare and ready in under 15 minutes.
The gochugaru dressing adds a subtle heat that balances the fresh vegetables.
It’s versatile—perfect as a side dish or a light snack.
Healthy, colorful, and full of flavor with minimal ingredients.
What You’ll Need (Ingredient Highlights)
Cucumber adds crispness and hydration to the salad.
Carrots bring natural sweetness and vibrant color.
Gochugaru delivers a mild, smoky heat typical of Korean cuisine.
Soy sauce and lemon juice create a balanced salty-tangy base.
Sesame seeds add nuttiness and crunch.
Pro Tips Before You Start
Use a julienne peeler for quick, uniform strips.
Let the salad rest for 10 minutes to allow flavors to meld.
Adjust spice by adding more or less gochugaru.
Toast the sesame seeds before sprinkling for extra depth.
How to Make Cucumber Carrot Salad
Step 1 – Prepare the vegetables
Wash cucumber and carrots. Julienne them with a knife or peeler and place in a bowl.
Step 2 – Make the dressing
Whisk olive oil, lemon juice, gochugaru, soy sauce, and sugar until smooth.
Step 3 – Combine everything
Pour the dressing over the vegetables, then add garlic and parsley. Toss well.
Step 4 – Finish and serve
Sprinkle sesame seeds, toss lightly, and serve fresh.
What to Serve Them With
Serve as a side dish with grilled chicken or fish.
Pair with rice bowls or noodles for a balanced meal.
Enjoy as part of a Korean-inspired spread with kimchi and pickles.
Variations / Substitutions
Swap parsley for cilantro or mint for a different flavor.
Add shredded cabbage or bell peppers for extra crunch.
Replace lemon juice with rice vinegar for a more Asian profile.
Storage & Leftovers
Best enjoyed fresh but can be refrigerated for up to 24 hours.
Keep dressing separate if storing longer to maintain crispness.
FAQs
Can I make this salad ahead of time?
Yes, but keep the dressing separate and toss before serving.
What if I don’t have gochugaru?
Use red pepper flakes, though the flavor will be less smoky.
Can I peel the cucumber?
Yes, but leaving the skin adds color and extra crunch.
Is this salad vegan?
Yes, it’s fully plant-based and dairy-free.
Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled works in a pinch.
Can I add protein to make it a full meal?
Yes, grilled tofu, shrimp, or chicken work well.
How do I prevent the salad from getting watery?
Salt cucumbers lightly and drain before mixing, if needed.
Can I replace soy sauce?
Tamari or coconut aminos are great gluten-free alternatives.
How spicy is it with gochugaru?
Mild to medium—adjust the amount to your taste.
Can I store leftovers?
Yes, for up to one day, though it’s crunchiest when fresh.
Final Thoughts
This cucumber carrot salad is fresh, vibrant, and effortlessly flavorful.
It’s the kind of side dish that brings brightness to any table while staying simple and healthy.
