Korean carrot salad
Explore the bold flavors of Korean cuisine with this delightful carrot salad recipe. A perfect harmony of sweet, tangy, and spicy notes in every bite.
Ingredients:
- 450g fresh carrots, peeled
- 1/2 medium red onion, sliced very thinly
- 4 cloves garlic, slivered thinly or finely chopped
- 1/4 cup olive oil
- 3 tablespoons vinegar (can use apple cider vinegar if desire)
- fresh juice of 1/2 lemon
- 1 teaspoon whole coriander seed, crushed
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/2 teaspoon cayenne (makes medium spicy, reduce or increase the heat by adjusting this amount accordingly)
- fresh cilantro, chopped (optional)
Instructions:
- Test your knife skills by aiming to cut the carrots into thin, long strips. If the technique seems challenging, opt for a julienne cutter instead. After preparing the carrots, sprinkle salt over them, mix well, mound them into a 'hill', and allow them to sit for approximately 10 minutes.
- All spices and garlic should be placed on top of the carrot 'hill'.
- Thinly slice the onion. Heat oil in a pan, then add the onion slices. Sauté for just a minute until the oil starts to bubble.
- Carefully drizzle the oil over the spices. Combine the onions with the carrots, then add vinegar, lemon juice, and fresh herbs. Gently mix all the ingredients together without mashing. Allow the mixture to cool before refrigerating for at least 1-2 hours.
Summary:
- Calories: 767 kcal
- Fat: 56 g
- Protein: 7 g
- Carbs: 67 g
- Potassium: 1748 mg
- Magnesium: 78 mg