Dessert

Cucumber Carrot Salad – Mastered in 10 Mins Recipe

Name: Cucumber Carrot Salad – Mastered in 10 Mins Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian Inspired
Ingredients: 1 large cucumber, washed, dried, and julienned; 2 large carrots, washed, dried, and julienned; 1 tbsp olive oil; 1 tbsp freshly squeezed lemon juice; 1 tsp gochugaru (Korean red chili flakes); 1 tsp soy sauce (low sodium preferred); ½ tsp sugar (or substitute with maple syrup or agave); 1 clove garlic, finely minced; 2 tbsp fresh parsley, finely chopped; 1 tbsp sesame seeds, lightly toasted if desired

ByLana Polati January 5, 2026January 5, 2026

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Introduction

Cucumber Carrot Salad is a vibrant and refreshing dish you can master in just 10 minutes. With crisp julienned vegetables and a spicy-savory dressing, it’s perfect for a quick, healthy side that requires no cooking skills. If you want to sneak more veggies onto your plate easily, this salad is your go-to recipe.

A white plate holds a small pile of thin cucumber and carrot sticks, roughly cut into long, thin strips stacked in a loose cone shape. The cucumber sticks are green with a watery texture, while the carrot sticks are bright orange and smooth. The vegetables are mixed evenly with small sesame seeds scattered across, adding a speckled pattern of light beige. Small green herb leaves are sprinkled on top, giving extra color and freshness. The whole salad glistens lightly with a shiny dressing. The plate sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large cucumber, washed, dried, and julienned
2 large carrots, washed, dried, and julienned
1 tbsp sesame seeds, toasted lightly if desired
1 clove garlic, finely minced
2 tbsp fresh parsley, finely chopped
1 tbsp olive oil
1 tbsp lemon juice, freshly squeezed
1 tsp gochugaru (Korean chili flakes), adjust to taste
1 tsp soy sauce, low sodium is fine
½ tsp sugar (or substitute with maple syrup or agave)

Instructions

Step 1: Wash and dry the cucumber and carrots thoroughly. Using a sharp knife or a julienne peeler, cut both vegetables into thin, long strips and place them into a large mixing bowl.
Step 2: In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until the dressing is well combined and slightly creamy.
Step 3: Pour the dressing over the julienned vegetables. Add the minced garlic and chopped parsley, then gently toss everything to ensure even coating.
Step 4: Sprinkle toasted sesame seeds on top and give the salad a final gentle toss. Serve immediately for maximum crunch or let it sit for 10–15 minutes to allow flavors to marry.

Tips & Variations

Pat the cucumbers dry on paper towels after julienning to prevent the salad from becoming watery.
Chill the vegetables before assembling to keep the salad crisp longer.
If you can’t find gochugaru, substitute with smoked paprika and a pinch of cayenne pepper for a similar smoky heat.
Add a tiny extra pinch of sugar if your lemon juice is very tart, or more soy sauce if the dressing tastes flat.
Use a sharp knife to julienne veggies if you don’t have a peeler: slice lengthwise into thin planks, then slice those planks into thin matchsticks.

Storage

Store any leftovers in an airtight container with some headspace in the fridge for up to 24 hours. Before storing, drain any excess liquid to prevent sogginess. The salad will lose some crispness but can be refreshed by adding a little fresh lemon juice or soy sauce before serving. This salad is best enjoyed fresh for the crunchiest texture.

How to Serve

The image shows a small pile of cut cucumber and carrot sticks placed in the center of a white plate. The cucumber sticks are green and light green, while the carrot sticks are bright orange, all mixed together closely. The vegetables are sprinkled with small white sesame seeds and small green herb leaves spread throughout. A shiny sauce coats the vegetables, giving them a slightly glossy texture, and the plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cucumber carrot salad ahead of time?

You can prep the vegetables a couple of hours in advance if kept dry in the fridge, but it’s best to dress the salad no more than 30 minutes before serving. Dressing it too early causes the vegetables to lose their crisp texture.

What can I substitute for gochugaru in this recipe?

If gochugaru is unavailable, use smoked paprika combined with a small pinch of cayenne pepper. This mixture replicates the smoky and spicy flavor, though the taste won’t be exactly the same. Start with a small amount of cayenne as it is quite spicy.