Start by washing and drying the cucumber and carrots. Peel the carrots and julienne or finely shred them.

In a small bowl, combine olive oil, lemon juice, gochugaru, soy sauce, and sugar or maple syrup. Whisk until glossy.

In a large mixing bowl, combine cucumber, shredded carrots, parsley or cilantro, and minced garlic.

Pour the whisked dressing over the vegetable mixture and toss until coated.

Sprinkle sesame seeds over the salad and toss briefly to combine.

Let the salad sit at room temperature for 10 minutes before serving to meld flavors.