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Smashed Cucumber Carrot Salad

Smashed Cucumber Carrot Salad with Gochujang Chili Dressing

Rufus Dewanou
A bold, refreshing smashed cucumber carrot salad tossed in a savory spicy gochujang chili dressing. Crunchy, quick, and endlessly adaptable.
5 from 1 vote
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Prep Time 20 minutes
Total Time 20 minutes
Recipe Type Side Dish
Cuisine Asian, Korean-Inspired
Servings 4 servings
Calories 85 kcal

Equipment

  • Cutting board
  • Chef’s knife
  • Mixing bowl
  • Whisk
  • Microplane or fine grater
  • Colander or clean kitchen towel

Ingredients
  

Salad

  • 2 small cucumbers
  • Salt for draining
  • 2 small carrots peeled and julienned
  • 2 green onions thinly sliced
  • 1 packed cup fresh cilantro roughly chopped

Gochujang Chili Dressing

  • 3 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon to 1 tablespoon Korean chili flakes gochugaru, to taste
  • 1 tablespoon gochujang
  • 1 teaspoon fish sauce
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic finely grated

Instructions
 

Smash and salt the cucumbers

  • Place cucumbers on a cutting board and lightly smash using the flat side of a knife or a rolling pin. Cut into bite-size pieces. Sprinkle generously with salt and let sit for 10–15 minutes to draw out excess moisture. Squeeze firmly to remove liquid and set aside.

Make the dressing

  • In a large bowl, whisk together rice wine vinegar, honey, Korean chili flakes, gochujang, fish sauce, sesame oil, and grated garlic until smooth.

Prep the remaining vegetables

  • Julienne the carrots, slice the green onions, and roughly chop the cilantro.

Assemble the salad

  • Add the drained cucumbers, carrots, green onions, and cilantro to the bowl with the dressing. Toss well until evenly coated.

Rest and serve

  • Let the salad sit for 5–10 minutes to allow flavors to meld. Taste and adjust seasoning if needed.

Notes

 

  • For less heat, reduce gochujang by half and keep chili flakes at 1 teaspoon.
  • Add freshly grated ginger for extra depth.
  • This salad improves after resting but is best eaten within 24 hours.
  • Serve alongside noodle bowls, fried rice, or grilled proteins.

Nutrition

Serving: 160gCalories: 85kcalCarbohydrates: 14gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.4gCholesterol: 2mgSodium: 480mgPotassium: 320mgFiber: 2gSugar: 8gVitamin A: 900IUVitamin C: 40mgCalcium: 60mgIron: 1.4mg
Keyword cucumber carrot salad, gochujang dressing, korean cucumber salad, pantry first method, smashed cucumber salad, spicy cucumber salad
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