Prep vegetables: Julienne 1 large cucumber, julienned and 2 medium carrots, julienned into thin, even strips using a knife, julienne peeler, or mandoline.

Combine salad: In a large bowl, toss together the julienned vegetables, 2 tablespoons sesame seeds, 2 tablespoons fresh parsley, chopped, and 1 garlic clove, minced.

Add dressing: Add 1 tablespoons olive oil, 1 tablespoons lemon juice, freshly squeezed, 1 teaspoons gochugaru (Korean red chili flakes), 1 teaspoons soy sauce, and 0.5 teaspoons sugar directly into the bowl. No need to mix separately.

Toss to coat: Toss everything thoroughly until all vegetables are evenly coated and sesame seeds and parsley are well distributed.

Rest: Let the salad rest for 5–10 minutes

so flavours meld and vegetables lightly soften.

Serve: Serve chilled as a side, light lunch, or snack straight from the fridge.