Introduction

This Cucumber Carrot Salad is a fresh and vibrant dish that combines crisp veggies with a tangy, slightly spicy dressing. Perfect as a light side or a quick snack, it delivers bright flavors and a satisfying crunch with minimal effort.

Cucumber Carrot Salad with Sesame Seeds and Asian Gochugaru Dressing Recipe - Recipe Image

Ingredients

1 large cucumber, julienned or thinly sliced
2 large carrots, julienned or finely shredded
1 tbsp sesame seeds
2 tbsp fresh parsley, finely chopped (or cilantro for an Asian twist)
1 clove garlic, minced
1 tbsp olive oil
1 tbsp lemon juice
1 tsp gochugaru (Korean red chili flakes), adjust for heat
1 tsp soy sauce
½ tsp sugar (or maple syrup/agave)
Optional add-ins: thin carrot ribbons, sliced green onion, chopped roasted peanuts, or cashews (choose 1–2)

Instructions

Step 1: Wash and dry the cucumber and carrots. Julienne or thinly slice the cucumber, and julienne or finely shred the carrots into even pieces.
Step 2: In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until the dressing is slightly emulsified and glossy.
Step 3: Combine the cucumber, carrot, parsley, and minced garlic in a large mixing bowl.
Step 4: Pour the dressing over the vegetables and toss until everything is evenly coated.
Step 5: Sprinkle sesame seeds over the salad and toss once more to distribute them evenly.
Step 6: Let the salad rest for 10 minutes to meld flavors, or serve immediately for maximum crunch.

Tips & Variations

Make-ahead: Store veggies and dressing separately for up to 24 hours; combine just before serving to keep the salad crisp.
Adjust heat by reducing gochugaru or using red pepper flakes for a milder flavor.
Add protein like chickpeas, grilled shrimp, or tofu to make it a light meal.
Swap parsley for mint or cilantro, and try a squeeze of lime instead of lemon for a fresh Asian flair.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate and toss right before serving. Reheat is not recommended; enjoy the salad chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ahead of time?

Yes, prepare the vegetables and dressing separately and combine them just before serving to maintain the freshest texture.

What can I use instead of gochugaru?

Red pepper flakes or a small pinch of cayenne pepper work well as substitutes. Start with a little and adjust to your preferred spice level.

Cucumber Carrot Salad with Sesame Seeds and Asian Gochugaru Dressing Recipe

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★★★★★

4.4 from 74 reviews

A refreshing and easy-to-make Cucumber Carrot Salad featuring crisp julienned vegetables tossed in a zesty sesame-lemon dressing with a touch of Korean red chili flakes. Perfect as a light side dish or a base for adding protein for a complete meal.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Asian-inspired
Diet: Vegetarian

Ingredients

Scale

Salad Ingredients

1 large cucumber, julienned or thinly sliced
2 large carrots, julienned or finely shredded
1 tbsp sesame seeds
2 tbsp fresh parsley, finely chopped (or cilantro for an Asian flavor)
1 clove garlic, minced

Dressing Ingredients

1 tbsp olive oil
1 tbsp lemon juice
1 tsp gochugaru (Korean red chili flakes), adjust for heat
1 tsp soy sauce
½ tsp sugar (or maple syrup/agave)

Optional Add-ins (choose 1–2)

Thin carrot ribbons
Sliced green onion
Chopped roasted peanuts or cashews

Instructions

Prep veggies: Wash and dry the cucumber and carrots. Julienne or thinly slice the cucumber and julienne or finely shred the carrots evenly for a consistent crunch.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until the mixture appears slightly emulsified and glossy, about 2 minutes.
Combine ingredients: In a large mixing bowl, add the prepared cucumber, carrot, parsley, and minced garlic. Pour the dressing evenly over the salad.
Toss & finish: Toss the salad thoroughly until all ingredients are coated with the dressing. Sprinkle sesame seeds on top and toss again gently so the salad shines and is speckled with sesame.
Rest (optional): Let the salad sit for about 10 minutes to allow the flavors to meld, or serve immediately for maximum crispness.

Notes

Make-ahead tip: Keep vegetables and dressing separate for up to 24 hours and toss just before serving to maintain crispness.
Adjust heat by using less gochugaru or substituting with red pepper flakes.
To boost protein, add chickpeas, grilled shrimp, or tofu.
Swap parsley with mint or cilantro for a different flavor profile; a squeeze of lime adds an extra Asian-inspired brightness.
Pairs well with steamed rice, pan-seared tofu, salmon, grilled chicken, dumplings, or lettuce wraps.

Keywords: Cucumber Carrot Salad, Asian salad, no-cook salad, sesame dressing, healthy side dish, easy salad, Korean chili flakes, summer salad