Description
A bold and flavorful Korean carrot salad made with crisp julienned carrots tossed in a garlicky, tangy, and slightly spicy dressing that intensifies as it marinates.
Ingredients
- 4 cups carrots, julienned or grated
- 3 cloves garlic, minced
- 3 tbsp vegetable oil
- 2 tbsp vinegar (white or apple cider)
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp ground coriander
- 1/2 tsp paprika or chili flakes
Instructions
- Peel and julienne the carrots into thin strips and place them in a large bowl.
- Add salt and gently massage the carrots for 2–3 minutes to soften them and release juices.
- In a small pan, heat the vegetable oil until hot but not smoking.
- Pour the hot oil over the minced garlic, ground coriander, paprika or chili flakes to bloom the spices.
- Add the garlic and oil mixture to the carrots along with vinegar, soy sauce, sugar, and black pepper.
- Mix everything thoroughly until the carrots are well coated.
- Let the salad sit for at least 30 minutes before serving, or refrigerate for a few hours for deeper flavor.
- Serve chilled or at room temperature.
Notes
- Julienned carrots provide the best texture, but grated carrots can be used.
- Adjust chili flakes to control the spice level.
- Add sesame seeds or a drizzle of sesame oil for a nutty flavor.
- Include sliced onions or bell peppers for extra crunch.
- Fresh cilantro can be added for a fresh twist.
- Store in the fridge for up to 4–5 days; flavor improves over time.
- Best served cold or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 140 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
