Korean Carrot and Cucumber Salad
Bright, crunchy, and bursting with bold flavors, this Korean Carrot and Cucumber Salad is a refreshing side dish that's both simple to prepare and irresistibly delicious. Featuring julienned carrots and cucumbers, this salad is elevated with a tangy, umami-rich dressing made from soy sauce, rice vinegar, garlic, and toasted sesame oil, with a hint of heat from red pepper flakes. Sprinkled with nutty sesame seeds, it's perfectly balanced with a touch of sweetness and spice. Ready in just 20 minutes and requiring no cooking, this vibrant dish is ideal for busy weeknights, picnics, or as a cooling complement to spicy main courses. This recipe is a must-try for anyone looking to explore the bold yet delicate flavors of Korean-inspired cuisine!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 3 medium carrots
- 1 large cucumber
- 2 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon red pepper flakes (gochugaru or chili flakes)
- 1 teaspoon sugar
- 1 teaspoon sesame seeds
- 0.5 teaspoon salt
Instructions
Peel the carrots and cut them into thin julienne strips using a mandoline slicer, vegetable julienne peeler, or knife.
Wash the cucumber and cut it into thin julienne strips to match the size of the carrot strips. If the cucumber has seeds, you can remove them before slicing.
Place the carrot and cucumber strips in a large mixing bowl and sprinkle with salt. Toss to combine and let sit for 10 minutes to draw out excess moisture.
While the vegetables rest, mince the garlic finely or use a garlic press and place it in a small bowl.
In the same small bowl, mix together soy sauce, rice vinegar, toasted sesame oil, red pepper flakes, and sugar until the sugar dissolves.
Drain any liquid released by the carrots and cucumbers, then gently pat them dry with a paper towel.
Pour the dressing over the carrots and cucumbers, then toss well to coat all the vegetables evenly.
Sprinkle sesame seeds over the salad and toss once more.
Let the salad chill in the refrigerator for at least 10 minutes to allow the flavors to meld before serving.
Serve cold as a light, flavorful side dish or appetizer.
Nutrition Facts
Calories |
79 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 565 mg | 25% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.7 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 317 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
