Description
A vibrant and refreshing Korean Carrot Salad featuring crunchy carrots, colorful bell peppers, and a tangy, slightly spicy dressing. Garnished with toasted cashews for added texture and flavor, this salad is a perfect light side dish or appetizer with a delightful balance of sweet, sour, and savory elements.
Ingredients
Scale
Vegetables
- 3 medium carrots
- 2 bell peppers (seeded and thinly sliced; combination of red, orange, or yellow, NOT green)
- 1/4 cup green onion (finely chopped)
- 2 tbsp cilantro (finely chopped)
Dressing
- 2 tbsp distilled white vinegar
- 1 tbsp sugar
- 1 tbsp soy sauce (preferably low sodium, or Tamari for gluten free)
- 1 tsp sesame oil
- 1/4 to 1/2 tsp crushed red pepper flakes (to taste)
Garnish
- 1/3 cup cashews (toasted and coarsely chopped)
Instructions
- Toast Cashews: In a dry skillet over medium heat, toast the cashews, tossing frequently until they turn golden brown and emit a fragrant aroma. Remove from heat and set aside to cool before coarsely chopping.
- Prepare Dressing: In a small bowl, whisk together distilled white vinegar, sugar, soy sauce, sesame oil, and crushed red pepper flakes until the sugar is fully dissolved. Set the dressing aside to allow the flavors to meld.
- Assemble Salad: In a medium mixing bowl, combine the peeled and chopped carrots, thinly sliced bell peppers, chopped green onion, and cilantro. Mix well.
- Dress Salad and Marinate: Pour the prepared dressing over the vegetable mixture and stir thoroughly to coat everything evenly. Cover the bowl and refrigerate the salad for 20 minutes, allowing the flavors to develop.
- Serve and Garnish: Just before serving, give the salad a good stir and taste to adjust seasoning if necessary, adding more vinegar for extra tang if desired. Sprinkle the chopped toasted cashews over the top as a finishing garnish and serve chilled.
Notes
- Use a combination of colorful bell peppers for visual appeal but avoid green peppers as they alter the flavor profile.
- To achieve gluten free status, substitute regular soy sauce with Tamari.
- Adjust crushed red pepper flakes according to your preferred spice level.
- Marinating time can be extended up to 1 hour for more intense flavor infusion.
- Toast cashews carefully to prevent burning; use low to medium heat and stir constantly.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Korean
Keywords: Korean carrot salad, quick Korean salad, spicy carrot salad, healthy side dish, gluten free salad, vegetarian Korean recipe
