Cucumber Carrot Salad - Cooking Like Kate

cucumber and carrot salad in small colorful bowls over a light green kitchen towel

Equipment

Ingredients

1 Persian cucumbers (or 1 English cucumber), thinly sliced
1 large carrot julienned or shredded
1 tsp toasted sesame oil
1 tsp soy sauce
1 tsp seasoned rice vinegar
1 tsp gochujang (Korean chili paste)
1 tsp sriracha
1/2 tsp gochugaru (Korean red pepper flakes)
1/2 tsp honey (just a touch for balance)
1 tsp furikake (for topping)
1-2 green onions chopped

Instructions

Slice cucumbers into thin rounds or half-moons. Julienne or shred the carrot into thin matchsticks. Place both into a mixing bowl.
1 Persian cucumbers, 1 large carrot
In a small bowl, whisk together toasted sesame oil, soy sauce, rice vinegar, gochujang, sriracha, gochugaru, and honey until smooth.
1 tsp toasted sesame oil, 1 tsp soy sauce, 1 tsp seasoned rice vinegar, 1 tsp gochujang, 1 tsp sriracha, 1/2 tsp gochugaru, 1/2 tsp honey
Pour the dressing over the cucumber and carrot. Toss until evenly coated
Sprinkle with furikake and green onion.
Serve immediately for a crunchy salad, or let it sit 5–10 minutes to soak up flavor.
1 tsp furikake, 1-2 green onions

Video

@cookinglikekate ✨ Spicy, crunchy, & so addictive! 🥒🥕 This cucumber carrot salad is the side dish you didn’t know you needed 🔥 #CucumberCarrotSalad #EasyRecipes #SpicySalad ♬ sonido original - el vox w

Notes

Adjust spice by lowering gochugaru or skipping sriracha if you prefer it milder.
Double the dressing if you plan to let the salad sit longer—carrots soak it up fast.
Swap gochujang with chili garlic sauce or sambal oelek if you can’t find it.
For crunchier texture, lightly salt cucumbers and pat dry before mixing.
Use gluten-free soy sauce or tamari to keep this recipe gluten-free.

Nutrition