Cucumber Carrot Salad

INGREDIENTS

• 1 cucumber large
• 2 carrots large
• 1 tbsp sesame seeds
• 1 clove garlic minced
• 2 tbsp fresh parsley chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp gochugaru Korean red chili flakes
• 1 tsp soy sauce
• ½ tsp sugar you can substitute with maple syrup or agave

INSTRUCTIONS

1. 1 Wash and dry the cucumber and carrots. Using a sharp knife, julienne both vegetables into thin strips. Alternatively, I used julienne peeler to cut the vegetables faster. Place them in a large mixing bowl.
2. 2 In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar. Stir well until the ingredients are fully combined.
3. 3 Pour the dressing over the julienned cucumbers and carrots. Add the minced garlic and chopped parsley. Toss everything together until the vegetables are evenly coated with the dressing.
4. 4 Sprinkle the sesame seeds over the salad and give it a final toss. Serve immediately for a fresh and crisp texture, or let it sit for 10-15 minutes to allow the flavors to meld.