Korean Carrot Salad Easy (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 medium carrots, peeled and julienned
02 -
1 tablespoon salt
03 -
3 tablespoons apple cider vinegar
04 -
2 tablespoons granulated sugar
05 -
1 tablespoon toasted sesame oil
06 -
1 teaspoon minced garlic
07 -
1 teaspoon ground black pepper
08 -
1 to 2 tablespoons sesame seeds
09 -
2 green onions, finely chopped (optional)
# Instructions:
01 -
Peel the carrots and cut them into thin, uniform julienne strips. Use a mandoline slicer for precision, if available.
02 -
Place the julienned carrots in a mixing bowl and evenly sprinkle with salt. Allow to sit for 10 to 15 minutes to extract excess moisture.
03 -
Rinse the salted carrots thoroughly under cold running water, then drain well to remove residual moisture and salt.
04 -
In a separate bowl, whisk together apple cider vinegar, granulated sugar, sesame oil, minced garlic, and ground black pepper until the sugar is completely dissolved.
05 -
Add the drained carrots to the bowl with the dressing mixture. Toss gently to ensure the carrots are evenly coated.
06 -
Sprinkle sesame seeds and finely chopped green onions over the mixture. Lightly toss once more to distribute the garnishes.
07 -
Allow the salad to marinate at room temperature for at least 10 minutes to develop flavors.
08 -
Transfer the carrot salad to a serving dish. Serve immediately as a fresh side.
# Notes:
01 -
Use the freshest carrots available for the best texture and vibrant color.