Ingredients
Method
- Start by washing and drying your cucumber and carrots. Slice or shred them into fine, even strips — this is where all that satisfying crunch begins.
- In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until the dressing looks smooth and slightly glossy.
- Add the cucumber, carrot, fresh herbs, and garlic to a large bowl. Give it a quick toss so everything’s nicely mixed.
- Pour the dressing over the vegetables, making sure you get every last drop in there.
- Toss everything together until the veggies are well coated and glistening.
- Sprinkle over the sesame seeds and give it one final toss for that nutty finish.
- Let the salad sit for about 10 minutes to soak up all those flavours — or dive straight in if you can’t wait.
Notes
Make it your own
- Prep ahead like a pro: Keep the veggies and dressing separate and chilled for up to 24 hours. Toss together just before serving for that fresh, crisp bite.
- Dial the heat up or down: Prefer it mellow? Use less gochugaru or swap in a light pinch of red pepper flakes. Want more kick? Add an extra sprinkle.
- Turn it into a proper meal: Toss in chickpeas, grilled tofu, or juicy shrimp to make it more filling without losing that fresh, vibrant feel.
