Description
A vibrant and zesty Korean-inspired carrot salad popular throughout Central Asia, featuring julienned carrots in a spicy-garlicky marinade.
Ingredients
Scale
- 2 pounds carrots, julienned
- 4 cloves garlic, minced
- 2 tablespoons Korean red pepper powder (Gochugaru)
- 2 tablespoons vegetable oil
- 2 tablespoons white vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon sugar
Instructions
- Julienne the carrots into thin strips (matchstick size).
- Combine minced garlic, Korean red pepper powder, oil, vinegar, salt, pepper, and sugar in a large bowl.
- Add carrots to the seasoning mixture and toss thoroughly until well-coated.
- Transfer to an airtight container and refrigerate for at least 4 hours or overnight for best results.
Notes
- For best results, use fresh, crisp carrots
- A mandoline or food processor can make julienning easier
- Will keep refrigerated for up to 1 week
- Can adjust spiciness by varying the amount of Korean red pepper powder
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 85
- Sugar: 5g
- Sodium: 315mg
- Fat: 4g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 1g