Carrot & Cucumber Ribbon Salad Gochujang Dressing
This refreshing, spicy, vibrant salad features beautifully thin ribbons of carrots and cucumbers coated in a flavorful gochujang dressing. It's perfect for a light lunch or a side dish!
Servings 4
Ingredients
Carrot & Cucumber Salad
- 3 medium Carrots peeled into ribbons using a vegetable peeler
- 1 medium Cucumber peeled into ribbons (leave some skin for color
- 1/4 cup Fresh Cilantro or Mint chopped optional, for added freshness
- 1/2 tbsp Sesame Seeds toasted (for garnish)
- 2 tbsp Crushed Roasted Peanuts optional for extra crunch
Gochujang Dressing
- 1 tbsp Gochujang Korean chili paste
- 1 tbsp apple cider Vinegar
- 1 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 1 tbsp Honey or Maple Syrup
- 2 clove Garlic minced
- salt and pepper to taste
Instructions
Gochujang Dressing
- In a small bowl, whisk together the gochujang, apple cider vinegar, soy sauce, sesame oil, honey or maple syrup, and garlic until smooth.
- Add salt and pepper to taste.
Carrot & Cucumber Ribbon Salad
- Using a vegetable peeler, slice the carrots and cucumbers into thin ribbons. Add them to a large bowl along with cilantro or mint, if using.
- Pour the dressing over the carrot and cucumber ribbons. Toss gently to coat everything evenly without breaking the ribbons.
- Sprinkle with toasted sesame seeds and crushed roasted peanuts if using.
- Chill & Serve: Let it chill for at least 5-10 minutes before serving for the flavors to meld.