This Korean-inspired carrot cucumber salad is a quick, crunchy, and flavour-packed dish that’s taken the internet by storm. With crisp cucumbers, sweet carrots, and a bold sesame dressing, it’s ready in under 20 minutes and perfect as a side or light snack.
No cooking is required—just slice, mix, and marinate! It’s an easy way to bring vibrant Asian-inspired flavours to your table, whether paired with grilled meats or enjoyed solo. Let’s make this viral sensation!
Why You’ll Love This Recipe
This salad is a game-changer for quick meals or gatherings. It’s:
- Quick to Prep: Done in less than 20 minutes with no cooking.
- Flavour-Packed: Spicy, tangy, and savoury all in one bite.
- Healthy: Low-calorie, nutrient-rich, and refreshing.
- Versatile: Pairs with countless dishes or shines on its own.
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How To Make This Salad?
Here’s everything you need to make this salad for 4 servings:
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Ingredients
2 English cucumbers: Thin-skinned and seedless for maximum crunch.
1 large carrot: Adds sweetness and vibrant colour.
1/4 cup chives, finely chopped: For a subtle onion flavor.
2 tablespoons rice vinegar: Brings a bright, tangy note.
2 tablespoons soy sauce: Adds savory depth (low-sodium works too).
1 tablespoon gochugaru (Korean red pepper flakes): For smoky heat.
1 tablespoon sesame oil: Toasted for a rich, nutty flavor.
2 tablespoons chili crisp: Add spice and texture.
2 garlic cloves, grated: Freshly grated for bold flavor.
2 teaspoons sesame seeds, toasted: For garnish and crunch.
Ingredient Notes
- Cucumbers: English cucumbers are ideal because they’re crisp and have fewer seeds. Regular cucumbers work if you peel and deseed them.
- Gochugaru: This Korean pepper flake adds unique smoky heat. Find it at Asian markets or online, or substitute with regular chili flakes in a pinch.
Chili Crisp: Brands like Lao Gan Ma are great, but any chili crisp works. Adjust the amount for your spice preference.
Kitchen Tools Needed
- Sharp knife or mandoline slicer
- Large mixing bowl
- Microplane or fine grater (for garlic)
- Measuring spoons
- Cutting board
Directions
- Prep the Veggies: Wash the cucumbers and carrot thoroughly. Using a sharp knife or mandoline, julienne the cucumbers and carrot into thin, matchstick-like strips (about 2-3 inches long). Place them in a large mixing bowl. Finely chop the chives and add them to the bowl.
- Mix the Dressing: In the same bowl, add 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon gochugaru, 1 tablespoon sesame oil, 2 tablespoons chili crisp, and the grated garlic (use a microplane for best results). Mix everything well until the vegetables are evenly coated with the dressing.
- Marinate: Let the salad sit for at least 15 minutes at room temperature to let the flavors meld. For deeper flavor, cover and refrigerate for 30 minutes, stirring once halfway through.
- Serve: Give the salad a quick toss before serving. Sprinkle 2 teaspoons of toasted sesame seeds on top for garnish. Serve chilled or at room temperature.
Serve: Give the salad a quick toss before serving. Sprinkle 2 teaspoons of toasted sesame seeds on top for garnish. Serve chilled or at room temperature.
Why This Salad Is a Viral Hit
This salad became a social media star thanks to its vibrant look and bold flavors. The mix of crunchy veggies, spicy gochugaru, and umami-packed chili crisp creates an addictive dish that’s as fun to eat as it is to share. It’s a perfect balance of healthy and indulgent, making it a go-to for home cooks and foodies alike.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Yes, but peel them and scoop out the seeds to prevent excess water.
How spicy is this salad?
It has a moderate kick from the gochugaru and chili crisp. For less heat, reduce both by half or skip the chili crisp.
Can I make this gluten-free?
Absolutely! Swap soy sauce for tamari or gluten-free soy sauce.
What can I use instead of chili crisp?
Substitute with a pinch of chili flakes and an extra 1/2 tablespoon of sesame oil for a similar effect.
Can I add other herbs besides chives?
Yes, try green onions, cilantro, or parsley for a different flavor profile.
How long can I store the salad?
It’s best within 2 days in the fridge. Beyond that, the veggies may lose their crunch.
Viral Korean Carrot Cucumber Salad with Sesame Dressing
Course: SaladsCuisine: Korean4
servings15
minutes15
minutes30
minutesIngredients
2 English cucumbers
1 large carrot
1/4 cup chives, finely chopped
2 tablespoons rice vinegar
2 tablespoons rice vinegar
1 tablespoon gochugaru (Korean red pepper flakes)
1 tablespoon sesame oil
2 tablespoons chili crisp
2 garlic cloves, grated
2 teaspoons sesame seeds, toasted
Directions
- Julienne cucumbers and carrots into thin strips. Place in a large bowl with chopped chives.
- Add rice vinegar, soy sauce, gochugaru, sesame oil, chili crisp, and grated garlic. Mix well.
- Let marinate for at least 15 minutes.
- Toss, sprinkle with sesame seeds, and serve.
