Korean Carrot Salad
This Korean carrot salad features thinly sliced carrots, garlic, and spices. It's an irresistibly crunchy and tangy side dish!
Servings 8 servings
Calories 192kcal
Ingredients
- 2.5 pounds carrots peeled and julienned
- 1 tsp kosher salt to taste
- 3 tbsp granulated sugar
- 4 tbsp white vinegar
- 7 garlic cloves minced
- ½ cup oil sunflower, canola, or olive oil
- 1 tsp ground coriander
- 1/2 tsp ground black pepper
Instructions
- Place the julienned carrots in a large mixing bowl. Add the salt, sugar, vinegar and garlic, then toss everything to combine.
- Heat the oil in a skillet over medium heat until it is shimmering.
- Add the coriander, black pepper to the hot oil mixture. Stir it well.
- Pour the seasoned oil over the carrots. Toss until the carrots are evenly coated.
- Cover the bowl and refrigerate the salad for at least 2 hours (overnight is even better) so the flavors meld. Enjoy!
Video
Notes
Note: I highly recommend you use a mandoline for julienning the carrots, julienning by hand will take too long! I linked a great option above.
Nutrition
Calories: 192kcal | Carbohydrates: 16g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 390mg | Potassium: 477mg | Fiber: 4g | Sugar: 8g | Vitamin A: 23900IU | Vitamin C: 11mg | Calcium: 55mg | Iron: 1mg