Dessert

Cucumber Carrot Salad with Sesame and Gochugaru Recipe

Name: Cucumber Carrot Salad with Sesame and Gochugaru Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Korean-inspired
Ingredients: 1 large cucumber, julienned or thinly sliced; 2 large carrots, julienned or finely shredded; 2 tbsp fresh parsley, finely chopped (or cilantro); Optional: carrot ribbons, green onion, chopped roasted peanuts or cashews; 1 tbsp sesame seeds; 1 clove garlic, minced; 1 tbsp olive oil; 1 tbsp lemon juice; 1 tsp gochugaru Korean red chili flakes; 1 tsp soy sauce; ½ tsp sugar or maple syrup

ByMarina Montclair March 12, 2026March 12, 2026

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Introduction

This refreshing Cucumber Carrot Salad is a light, crunchy side dish perfect for warm days or any meal needing a bright, zesty touch. Featuring a spicy Korean-inspired dressing, it balances heat, tang, and sweetness beautifully. Quick to prepare and full of fresh flavors, it’s a versatile salad everyone will enjoy.

The image shows a white bowl filled with thin spiral strips of bright orange carrot and dark green cucumber, mixed with chopped fresh herbs and sprinkled with white sesame seeds. A woman's hand is holding wooden chopsticks picking up some of the colorful vegetable noodles, lifting them above the bowl. The carrots and cucumbers are long, curly, and wet, with a fresh and crisp look. The background is softly blurred with a white marbled surface beneath the bowl. photo taken with an iphone --ar 4:5 --v 7

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)
1 clove garlic, minced
1 tbsp olive oil
1 tbsp lemon juice
1 tsp gochugaru (Korean red chili flakes)
1 tsp soy sauce
½ tsp sugar or maple syrup
Optional: carrot ribbons, green onion, chopped roasted peanuts or cashews

Instructions

Step 1: Wash and dry the cucumber and carrots. Julienne or shred them evenly for a consistent texture.
Step 2: In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until the mixture is glossy and well combined.
Step 3: Add the cucumber, carrot, parsley, and minced garlic to a large bowl.
Step 4: Pour the dressing over the vegetables.
Step 5: Toss everything together thoroughly until the veggies are evenly coated with the dressing.
Step 6: Sprinkle sesame seeds over the salad and toss once more to distribute them.
Step 7: Let the salad sit for 10 minutes to allow the flavors to meld, or serve immediately for a crisp crunch.

Tips & Variations

To reduce the heat, use less gochugaru or substitute with a pinch of red pepper flakes.
For added texture and flavor, include optional ingredients such as carrot ribbons, chopped green onions, roasted peanuts, or cashews.
Turn this salad into a full meal by adding chickpeas, grilled tofu, or cooked shrimp.
Prepare ahead by storing the vegetables and dressing separately for up to 24 hours; toss them together just before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 24 hours. For best texture, keep the dressing separate and combine with the vegetables just before serving. This salad is best enjoyed fresh but can be gently reheated if desired, though it’s typically served cold or at room temperature.

How to Serve

A white bowl filled with thin, long noodles made from bright orange carrots and dark green cucumbers, mixed with small bits of fresh green herbs and sprinkled with pale sesame seeds. The noodles have a fresh, shiny texture and are being lifted by a pair of wooden chopsticks held by a woman's hand on the right side. The background is softly blurred with a white marbled surface under the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chili flakes instead of gochugaru?

Yes, you can substitute gochugaru with red pepper flakes or another mild chili powder, but the flavor will be slightly different. Gochugaru has a unique smoky and slightly sweet taste.