Start by washing your fresh cucumbers and carrots thoroughly. Using a sharp knife or a mandoline, julienne the carrots and cucumbers into thin matchsticks, about 2-3 inches long.

In a separate bowl, whip up the dressing by combining gochugaru, zesty lemon juice, and tamari. Whisk these ingredients together until smooth.

Carefully pour the luscious dressing over the prepped vegetables in the large mixing bowl. Using your hands or salad tongs, gently toss the mixture for about 1-2 minutes.

Once everything is well combined, cover the bowl with a lid or plastic wrap. Allow the salad to sit at room temperature for 5 minutes.

To serve, transfer the salad to a decorative serving dish or individual plates. Garnish with fresh cilantro or thinly sliced green onions.