Korean-inspired Carrot and Cucumber Salad

Korean cuisine is known for its vibrant flavors and varied textures, capturing the hearts of food lovers everywhere. One standout dish that has gained traction outside of Korea is the Korean carrot and cucumber salad. This lively salad features the crunchy, refreshing taste of cucumbers paired with the sweet, slightly spicy notes of julienned carrots. It's a delightful option for a side dish or a light meal that you can whip up in no time.

Typically seasoned with sesame oil, rice vinegar, garlic, and a touch of sugar, the salad showcases both fresh and savory elements that are staples in Korean cooking. The carrots are julienned, presenting bright orange strands that contrast beautifully with the crisp green of the cucumbers.

This dish not only stands out visually but is also very easy to make. It reflects the balance at the heart of Korean meals, where sweet, sour, and salty tastes come together harmoniously. For instance, the careful mix of sour vinegar and sweet sugar creates a thriving flavor profile that appeals to the palate.

Korean Carrot Cucumber Salad

Servings: 4

Prep Time: 15 minutes

Chill Time (Optional): 15–30 minutes

Ingredients

• 2 large cucumbers, julienned or thinly sliced

• 3 large carrots, peeled and julienned (or shredded)

• 2 tbsp rice vinegar

• 2 tbsp lime juice

• 2 tbsp honey

• 2 tsp sesame oil

• 1 tsp soy sauce

• 1 tsp salt

• ½ tsp red pepper flakes (adjust to taste)

• 1 tbsp chopped cilantro

• 1 tsp sesame seeds

• 2 tbsp sliced green onions

Instructions

Step 1: Prep the Vegetables

1. Wash cucumbers and carrots.

2. Julienne both cucumbers and carrots using a knife, mandoline, or grater.

   • Optional: Lightly salt the cucumbers and let sit for 10 minutes, then squeeze out excess water for extra crunch.

Step 2: Make the Dressing

1. In a bowl, whisk together:

   • Rice vinegar

   • Lime juice

   • Honey

   • Sesame oil

   • Soy sauce

   • Salt

   • Red pepper flakes

Step 3: Toss and Chill

1. In a large bowl, combine the cucumbers, carrots, green onions, and cilantro.

2. Pour the dressing over the veggies and toss well to coat.

3. Sprinkle with sesame seeds.

4. Chill for 15–30 minutes if time allows, or serve immediately.

Serving Suggestions

• Serve alongside grilled meats, rice bowls, Korean BBQ, or dumplings.

• Add chopped peanuts, toasted nori, or a drizzle of gochujang for variation.