Description
A bold and zesty Korean-inspired carrot salad packed with garlic, sesame, and chili for a crunchy, flavorful side dish.
Ingredients
Scale
- 4 large carrots, peeled and julienned
- 2 cloves garlic, minced
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1/2 tsp sugar
- 1/4 tsp ground coriander
- 1/4 tsp ground black pepper
- 1/4 tsp chili flakes (adjust to taste)
- 1 tbsp toasted sesame seeds
- Optional: fresh cilantro or scallions for garnish
Instructions
- In a large bowl, place julienned carrots.
- Heat the vegetable oil in a small skillet until hot. Add minced garlic and cook just until fragrant, then pour over the carrots.
- Add rice vinegar, soy sauce, sesame oil, sugar, coriander, black pepper, and chili flakes.
- Toss everything well to combine. Sprinkle with sesame seeds and mix again.
- Let chill in the fridge for at least 30 minutes to allow flavors to meld.
- Garnish with chopped cilantro or scallions if desired and serve cold.
Notes
- Adjust chili flakes based on your spice preference.
- Great for meal prep and can be stored in the fridge for several days.
- Pairs well with grilled meats or as a topping for rice bowls.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 4g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
