Korean Carrot Salad
Try this Spicy Korean Carrot Salad for a fresh, crunchy, sweet, and sour dish that has Asian inspired flavors and a spicy kick. It's so simple to make with a quick 20-minute rest time to marinate the veggies, and it's simple to take to a potluck and can even be made ahead. Try this amaz...
Foto: Natasha's Kitchen
Ingredients
- 3 medium carrots
- 2 Bell peppers (seeded and thinly sliced (combination of red, orange, or yellow but NOT green))
- 1/4 cup green onion (finely chopped)
- 2 Tbsp cilantro (finely chopped)
- 2 Tbsp distilled white vinegar
- 1 Tbsp Sugar
- 1 Tbsp soy sauce (preferably low sodium, or Tamari for Gluten Free)
- 1 tsp sesame oil
- ¼ to ½ tsp crushed red pepper flakes (depending on the desired hotness)
- 1/3 cup cashews (toasted and coarsely chopped, to garnish)
Steps
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Toast the cashews in a dry skillet, tossing frequently until golden and fragrant. Set them aside to cool, then coarsely chop them up.
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Make the Dressing - In a small bowl, combine vinegar, sugar, soy sauce, sesame oil, and red pepper flakes. Stir to dissolve sugar and set aside for the flavors to meld.
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Assemble Salad - Add your carrots, bell peppers, green onion, and cilantro to a medium mixing bowl.
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Pour the dressing over the salad and stir to coat until it’s well combined. Cover and let it marinate in the refrigerator for 20 minutes.
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Stir just before serving and adjust the seasoning. If it needs a little more punch, add more vinegar. Garnish with chopped cashews.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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