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!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

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

Directions

Step 1

Peel the carrots and cut them into thin julienne strips using a mandoline slicer, vegetable julienne peeler, or knife.

Step 2

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.

Step 3

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.

Step 4

While the vegetables rest, mince the garlic finely or use a garlic press and place it in a small bowl.

Step 5

In the same small bowl, mix together soy sauce, rice vinegar, toasted sesame oil, red pepper flakes, and sugar until the sugar dissolves.

Step 6

Drain any liquid released by the carrots and cucumbers, then gently pat them dry with a paper towel.

Step 7

Pour the dressing over the carrots and cucumbers, then toss well to coat all the vegetables evenly.

Step 8

Sprinkle sesame seeds over the salad and toss once more.

Step 9

Let the salad chill in the refrigerator for at least 10 minutes to allow the flavors to meld before serving.

Step 10

Serve cold as a light, flavorful side dish or appetizer.

Nutrition Facts

Serving size	(676.3g)

Amount per serving	% Daily Value*
Calories	326.7

Total Fat 16.8g	0%
Saturated Fat 2.5g	0%
Polyunsaturated Fat 1.1g
Cholesterol 0mg	0%
Sodium 2479.3mg	0%
Total Carbohydrate 42.4g	0%
Dietary Fiber 8.7g	0%
Total Sugars 20.8g
Protein 8.5g	0%

Vitamin D 0IU	0%
Calcium 153.9mg	0%
Iron 2.5mg	0%
Potassium 1395.4mg	0%

*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.

Source of Calories

Fat: 42.6%

Protein: 9.6%

Carbs: 47.8%