Description
A vibrant and flavorful Korean-inspired carrot salad that’s both zesty and spicy. The julienned carrots are marinated in a savory and slightly sweet dressing, creating a perfect side dish or topping for rice bowls.
Ingredients
Scale
For the Salad:
- 4 large carrots, peeled and julienned
- 3 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 small onion, finely chopped (optional)
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper or Korean red pepper flakes (gochugaru)
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds (optional)
- Chopped fresh cilantro or parsley for garnish (optional)
Instructions
- Prepare the Carrots: Place the julienned carrots in a large bowl.
- Make the Dressing: In a small skillet, heat the vegetable oil and sauté the garlic (and onion if using) until fragrant. Pour the hot garlic oil over the carrots.
- Add Seasonings: Mix in vinegar, sugar, salt, coriander, black pepper, cayenne or gochugaru, soy sauce, and sesame seeds.
- Marinate: Let the salad sit in the refrigerator for at least 2 hours to develop flavors.
- Serve: Garnish with herbs and enjoy chilled or at room temperature.
Notes
- For a more authentic texture, use a mandoline or Korean julienne grater.
- This salad complements grilled meats and works well in rice bowls and wraps.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook (with sautéing)
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 90
- Sugar: 4 g
- Sodium: 310 mg
- Fat: 6 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
