Korean Carrot Salad

Name: Korean Carrot Salad
Prep time: 10 min
Total time: 30 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 3 medium carrots; 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 (preferably low sodium, or Tamari for Gluten Free); 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)

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 amaz...

⏱ 30 menit 🔨 Persiapan 10mnt 📊 Sedang 🍽 6 porsi 👁 59

Langkah-langkah

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.

Nutrisi per porsi

96kcal

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Beri Rating

★★★★★

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