Asian Cucumber Carrot Salad
(15 Minutes, Big Crunch!)
Refreshing salad, bold Asian twist
Looking for what to do for dinner when it’s too hot to cook? This Healthy Dinner Recipes Salad brings together the crisp snap of cucumber and the vibrant sweetness of carrot for a light, zesty bowl that tastes like sunshine. Inspired by Asian carrot salad flavors, a garlicky, spicy-sweet dressing (hello, gochugaru!) makes every bite truly stand out. It’s fast enough for busy weeknights, elegant enough for guests, and right at home in your Refreshing Summer Salads lineup. Naturally veggie-forward and fiber-rich, it can also fit many recipes for fatty liver disease diets, but as always, personalize with your healthcare professional.
Servings: 4
Ingredients
For the salad
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned (or finely shredded carrot salad style)
- 1 tbsp sesame seeds
- 2 tbsp fresh parsley, finely chopped (or cilantro for a classic Asian carrot salad vibe)
- 1 clove garlic, minced
For the dressing
- 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 (carrot ribbon salad look), sliced green onion, chopped roasted peanuts, or cashews.
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Small bowl (for dressing)
- Sharp knife or julienne peeler
- Cutting board
- Measuring spoons
- Spoon or whisk
Step-by-Step (Beginner-Friendly)
- Prep veggies
Wash and dry produce. Julienne or thinly slice the cucumber. Julienne or finely shred the carrots into even pieces for a consistent crunch. - Make the dressing (2 minutes)
In a small bowl, whisk olive oil, lemon juice, gochugaru, soy sauce, and sugar until slightly emulsified (it should look glossy). - Combine
Add cucumber, carrot, parsley, and garlic to a large bowl. Pour the dressing over the top. - Toss & finish (1 minute)
Toss until everything is evenly coated. Sprinkle in sesame seeds and toss once more. The salad should look shiny and lightly speckled with sesame. - Rest (optional, 10 minutes)
Let it sit to meld flavors, or serve immediately for max crunch.
Multitask tip: While the salad rests, steam rice or sear tofu/chicken for a complete summer salad recipe for dinner.
Pro Tips
- Make-ahead: Keep veggies and dressing separate up to 24 hours; toss right before serving to avoid sogginess.
- Heat level: For a milder flavor, reduce gochugaru or sub with a pinch of red pepper flakes.
- Protein boost: Add chickpeas, grilled shrimp, or tofu to turn this cucumber carrot salad into a light meal.
- Flavor swaps: Try mint or cilantro instead of parsley; a squeeze of lime adds a brighter Asian carrot salad edge.
Serving Ideas
Pair with steamed rice and pan-seared tofu for a plant-based bowl.
Serve alongside salmon, grilled chicken, or dumplings.
Tuck into lettuce wraps for a crunchy, low-effort lunch.
Conclusion
When you need what to do for dinner in a pinch, this Carrot and Cucumber Salad delivers: crisp veggies, a lively carrot salad Asian dressing, and weeknight-easy steps. Keep it simple for a side, or add protein for a full plate. Save this to your Healthy Dinner Recipes Salad board, you’ll reach for it all season long.
FAQ
Can I make this ahead of time?
Yes, prep the veggies and dressing separately and combine right before serving for the best texture.
What can I use instead of gochugaru?
Red pepper flakes or a tiny pinch of cayenne work. Start small and adjust.
How long do leftovers keep?
Best within 24 hours in an airtight container. If you expect leftovers, dress lightly and keep extra dressing on the side.
Is this good for fatty liver–friendly eating?
It’s veggie-forward, fiber-rich, and low in added sugar, which can align with many goals. Always tailor choices with your healthcare professional.
