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 amazing vegetable side dish for your next Asian menu!
Ingredients
- 3 medium carrots, julienned or cut into matchsticks, or 6-8 oz pre-shredded*
- 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
- 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
Instructions
- Toast the cashews in a dry skillet, tossing frequently until golden and fragrant. Set them aside to cool, then coarsely chop them up.
- 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.
- Assemble Salad - Add your carrots, bell peppers, green onion, and cilantro to a medium mixing bowl.
- 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.
- Stir just before serving and adjust the seasoning. If it needs a little more punch, add more vinegar. Garnish with chopped cashews.
Notes
*Pre-shredded carrots tend to be drier than freshly julienned, so be careful not to add too much, or you will need more dressing.
Make Ahead & Storage - Transfer the dressed salad to an airtight container in the refrigerator and store for up to 4 days. The veggies will marinate in the dressing as it rests. Add more vinegar to taste before serving.
Nutrition Facts
Korean Carrot Salad
Amount per Serving
Calories
96
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
232
mg
10
%
Potassium
299
mg
9
%
Carbohydrates
12
g
4
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
3
g
6
%
Vitamin A
7695
IU
154
%
Vitamin C
64
mg
78
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
