Korean carrot salad recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

12 ½ oz carrots (about 3 large chubby ones)

½ tsp coarse sea salt (or more to taste)

0.3 oz garlic (finely minced (2 medium or 1 tbsp)

1 bulb scallion (sliced into small rounds)

2 tbsp avocado oil (or any neutral-flavored oil)

1 tsp gochugaru (Korean red pepper flakes, or more for spicier taste)

Pinch ground black pepper

1 tbsp sugar (or coconut sugar)

½ tbsp toasted sesame oil

1 tbsp lemon juice (or more to taste)

Sprinkle Toasted black and white sesame seeds (for garnish)

Directions

Trim the carrots

Trim the ends of the carrots. Rinse, scrub, and pat them dry. Use a julienne Y-peeler to shave the carrots into long, thin noodle-like strips.

How to julienne the carrots

To do this safely, insert a fork into the thicker end of the carrot. Hold the fork with one hand and peel with the other. You can try either tilting the carrot at an angle or laying it flat against the cutting board. Rotate as you go so you can shave from all sides and get the most out of it. You should get about 7.5 to 8 oz of shredded carrots.

Salt the carrots

Place the carrots in a large mixing bowl. Sprinkle with salt and gently toss by hand for about 30 seconds. Let sit for 10 minutes.

Prepare aromatics

Meanwhile, finely mince the garlic and slice the scallion into small rounds, separating the white and green parts.

Heat up the oil

In a heavy bottom small saucepan (uncovered), heat the oil over medium heat until it starts to shimmer, about 6-7 minutes.

Pour hot oil to aromatics

Place the garlic, scallion whites, and gochugaru flakes on top of the carrots. Carefully pour the hot oil directly over the aromatics to release their flavor.

Season the salad further

Season with black pepper, sugar, sesame oil, and lemon juice. Gently toss by hand until everything is well combined.

How to serve it

To serve, shape the carrots into a small mound with a little height. Add scallion greens on top and sprinkle with sesame seeds.

Serving temperature

You can serve it right away, or chill for a few hours to let the flavors meld. Keep well in the fridge for up to 5 days.

Nutrition

• Calories: 131 kcal
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Sodium: 360 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 1 g