Description
Alad is a vibrant and refreshing Asian-inspired salad perfect for summer. Ready in just 15 minutes, this crunchy side features julienned cucumbers and carrots tossed in a bold, tangy dressing with a hint of heat. Sesame seeds add a nutty crunch, making it an easy and flavorful accompaniment to any meal.
Ingredients
Scale
Vegetables
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
- 2 tbsp fresh parsley, finely chopped (or cilantro)
- 1 clove garlic, minced
Dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru (Korean red chili flakes)
- 1 tsp soy sauce
- ½ tsp sugar or maple syrup
For garnish
- 1 tbsp sesame seeds
- Optional: carrot ribbons, green onion, chopped roasted peanuts or cashews
Instructions
- Prepare the vegetables: Wash and dry the cucumber and carrots thoroughly. Then, julienne or finely shred them evenly to ensure a consistent crunch throughout the salad.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until the mixture is glossy and well combined.
- Combine salad ingredients: In a large bowl, add the prepared cucumber, carrot, chopped parsley, and minced garlic.
- Add the dressing: Pour the dressing over the vegetables in the bowl.
- Toss the salad: Mix everything together thoroughly until all the veggies are evenly coated with the dressing.
- Garnish and toss again: Sprinkle the sesame seeds over the salad and toss once more to distribute the seeds evenly.
- Rest or serve: Let the salad sit for 10 minutes to allow the flavors to meld, or serve immediately for a crisp texture.
Notes
- To make ahead, store the vegetables and dressing separately for up to 24 hours and toss just before serving.
- For a milder version, reduce the amount of gochugaru or substitute with a pinch of red pepper flakes.
- Add protein such as chickpeas, grilled tofu, or shrimp to turn this salad into a complete meal.
