Saladsnatashaskitchen4.9
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!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Toast the cashews in a dry skillet, tossing frequently until golden and fragrant. Set them aside to cool, then coarsely chop them up.
2
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.
Sugar1 Tbspsoy sauce (preferably low sodium, or Tamari for Gluten Free)1 Tbspsesame oil1 tsp
3
Assemble Salad - Add your carrots, bell peppers, green onion, and cilantro to a medium mixing bowl.
medium carrots3Bell peppers (seeded and thinly sliced (combination of red, orange, or yellow but NOT green))2cilantro (finely chopped)2 Tbsp
4
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.
5
Stir just before serving and adjust the seasoning. If it needs a little more punch, add more vinegar. Garnish with chopped cashews.
Nutrition Facts
calories
96 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
3 g
sugar Content
7 g
sodium Content
232 mg
protein Content
3 g
carbohydrate Content
12 g
saturated Fat Content
1 g
unsaturated Fat Content
3 g
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