Korean Carrot Salad
This recipe is vegan, gluten-free and dairy-free and if you substitute the sugar/honey for a keto-friendly natural sweetener, it can be keto too ;)Cutting the carrots is the key when making the carrot salad. Hold the carrots at a slight angle to get long thin strands whether you are grating them on a grater or using a Julienne slicer.In the original recipe, the spices are added directly on to the carrots but I prefer to add the garlic and spices to the hot oil after taking off the heat. I find that the warm oil releases more flavour and helps the spices mix and marinate the carrots easier.
Equipment
- 1 Julienne Slicer or Grater
Ingredients
- 5 (450g) Medium carrots peeled and julienned
- 1 Small onion peeled, halved & sliced long
- 1-2 Garlic cloves to taste (peeled & grated)
- 1-2 tsp Crushed coriander seed or ground coriander
- 1 tsp Crushed red pepper flakes
- 1 tsp Smoked paprika optional
- 1 tbsp Soy sauce
- 2 tsp Sugar or honey use a keto sweetener for keto friendly version.
- 3 tbsp White vinegar
- 1 tsp Sesame seeds
- 1 tsp Sea salt
- ¼ cup Oil
Instructions
- Season the carrots with a little salt and rub together before setting aside for the juice to release.
- After about 5-10 minutes, rinse and drain the carrots and pat dry with a tea towel or kitchen tissue.
- In a frying pan heat the oil and saute the sliced onion until lightly browned, then remove from heat and stir in the grated garlic and set aside to cool.
- Mix the remaining ingredients into the onion oil & pour over the carrots. Mix everything together until the salad is combined.
- Refrigerate for at least 4 hours and garnish with fresh-cut coriander, parsley or dill before serving.
