Korean Carrot Salad
A vibrant and flavorful dish that adds a crunchy texture and zesty taste to any meal, perfect as a side dish or light snack.
Ingredients
Main Ingredients
- 2 lbs carrots (about 6 peeled and washed) Use fresh carrots for the best flavor and crunch.
- 3 Tbsp white distilled vinegar (5% acidity)
- 9 cloves garlic (or 5 cloves if large)
- 1.5 Tbsp granulated sugar Adjust sugar to taste.
- 1.5 tsp salt Adjust salt to taste.
- 1 tsp ground coriander
- 0.75 tsp black pepper
- 1/4 cup sunflower oil Can substitute with other neutral oils.
Instructions
Preparation
- Julienne the carrots using a Korean carrot grater or a Mandoline to shred the carrots into thin strips.
- In a mixing bowl, add the julienned carrots and all the other ingredients except for the sunflower oil. Set the mixture aside.
Cooking
- In a small saucepan, heat the sunflower oil over high heat until it is hot.
- Carefully pour the hot oil over the carrot mixture and toss everything well to combine.
- Keep the salad in the refrigerator for up to two weeks, allowing the flavors to meld together.
Notes
This salad can be served chilled or at room temperature. It can be customized with ingredients like chopped bell peppers, green onions, or a splash of soy sauce. Allow the salad to sit for a few hours before serving for the best flavor.