Go Back
+ servings
Zesty Asian Carrot Cucumber Salad

Zesty Asian Carrot Cucumber Salad That's Ready in 15 Minutes

Enjoy a vibrant Zesty Asian Carrot Cucumber Salad, quick to prepare and packed with flavors, perfect for any occasion.
Prep Time 15 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 120

Ingredients
  

For the Salad
  • 2 medium Carrots Provides crunch and sweetness; can substitute jicama for a different texture.
  • 2 medium Cucumbers Adds freshness and hydration; consider using Persian cucumbers for a sweeter taste.
  • ¼ cup Fresh Cilantro or Green Onions Adds herbaceous notes; can replace with parsley if sensitive to cilantro.
For the Dressing
  • 1 tablespoon Gochugaru Brings moderate heat and smoky flavor; start with ½ tsp if sensitive to spice.
  • 2 tablespoons Lemon Juice Adds acidity and brightness; lime juice can be used as an alternative.
  • 2 tablespoons Tamari A gluten-free soy sauce alternative that maintains umami depth; can substitute with coconut aminos for a lighter option.

Equipment

  • knife
  • Mixing bowl
  • julienne peeler

Method
 

Step-by-Step Instructions
  1. Wash the medium carrots and cucumbers thoroughly under cold water. Cut the carrots and cucumbers into uniform matchsticks, approximately 2-3 inches long.
  2. In a separate mixing bowl, combine gochugaru, lemon juice, and tamari. Whisk together until smooth.
  3. Pour the dressing over the julienned vegetables. Toss gently ensuring each vegetable is coated.
  4. Cover the bowl and let the salad rest at room temperature for 5 minutes.
  5. Transfer the salad to a serving dish and garnish with chopped fresh cilantro or diced green onions. Serve immediately.

Nutrition

Serving: 1saladCalories: 120kcalCarbohydrates: 25gProtein: 3gFat: 1gSodium: 400mgPotassium: 300mgFiber: 5gSugar: 4gVitamin A: 900IUVitamin C: 20mgCalcium: 60mgIron: 1mg

Notes

Ensure to julienne the vegetables evenly for proper texture and dressing distribution. Fresh ingredients enhance the salad's appeal.

Tried this recipe?

Let us know how it was!