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Korean Carrot Salad Recipe

Korean Carrot Salad Recipe
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★★★★★

4.8 from 15 reviews

A vibrant and tangy Korean Carrot Salad featuring julienned carrots and bell peppers tossed in a zesty dressing of vinegar, soy sauce, sesame oil, and a hint of heat from red pepper flakes. Garnished with toasted cashews for added crunch, this refreshing salad is perfect as a side dish or light snack with an Asian twist.

Ingredients

Scale

Vegetables

  • 3 medium carrots, peeled and julienned
  • 2 bell peppers (red, orange, or yellow), seeded and thinly sliced
  • 1/4 cup green onion, finely chopped
  • 2 tbsp cilantro, finely chopped

Dressing

  • 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 (adjust based on desired spice)

Garnish

  • 1/3 cup cashews, toasted and coarsely chopped

Instructions

  1. Toast cashews: In a dry skillet over medium heat, toast the cashews by tossing frequently until they turn golden and release a fragrant aroma. Remove from heat and allow to cool before chopping coarsely.
  2. Make the dressing: In a small bowl, whisk together distilled white vinegar, sugar, soy sauce, sesame oil, and crushed red pepper flakes until the sugar dissolves. Let the flavors meld while preparing the salad.
  3. Assemble salad: In a medium mixing bowl, combine julienned carrots, thinly sliced bell peppers, chopped green onions, and cilantro.
  4. Dress and marinate: Pour the dressing over the mixed vegetables, stirring well to evenly coat everything. Cover the bowl and refrigerate for 20 minutes to let the flavors develop.
  5. Serve: Stir the salad again before serving. Taste and adjust seasoning by adding more vinegar if a tangier flavor is desired. Garnish with the toasted cashew pieces just before serving for a delightful crunch.

Notes

  • Use a combination of red, orange, and yellow bell peppers for vibrant color, avoiding green peppers to maintain the sweetness.
  • For a gluten-free version, substitute soy sauce with Tamari sauce.
  • Adjust crushed red pepper flakes to control the heat level of the salad.
  • Marinating the salad for at least 20 minutes enhances the flavor, but it can be served immediately if short on time.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days for best freshness.

Nutrition

Keywords: Korean carrot salad, carrot salad, Korean side dish, Korean recipe, healthy salad, gluten free salad, quick salad recipe, Asian salad, sesame oil dressing

Find it online: https://cheframiflavor.com/korean-carrot-salad-recipe/