KOREAN CARROT SALAD
KOREAN CARROT SALAD
If you like carrots, I've got this wonderful Korean Carrot Salad recipe for you! And even if you don't, you might want to give this one a try as it's definitely a flavor twist to the standard carrot. Raw and julienned (finely sliced) carrots combined with a fragrant spice blend of coriander, cloves, bay leaf, grated garlic and red pepper will quickly become your favorite side dish.This crunchy spicy salad is loaded with flavors. Crushed coriander works better than ground in this recipe. I definitively find that it's worth the extra effort of pulsing coriander several times in electric spice grinder or crushing it by hand. So fragrant and delicious!Carrots are excellent source of beta carotene, vitamin A, vitamin K, fiber, potassium, and antioxidants. Carrots mainly consist of water and carbs that include starch and sugars (sucrose and glucose). The original Korean Carrot Salad recipe calls for several tablespoons of sugar but since carrots are naturally sweet, I prefer omitting the sugar all together and lightly fermenting carrots while letting this amazing julienned root vegetable release it's natural juices and lightly soften in the fridge. Refrigerated, this salad stays fresh. crunchy and crispy for days! You can store in the fridge in a covered container for up to ten days and possibly longer due to the fermentation process. Though I doubt it will last that long, it certainly gets devoured long before that in my household. This is a perfect "make ahead" salad to for parties, potlucks and family gatherings. It has an amazing specific flavor that is loved by most!Bon appetite!
- 6 large carrots
- 1 tbsp whole coriander crushed
- 3 cloves garlic grated
- 1 bay leaf
- 3 pieces cloves
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 2 tbsp distilled white vinegar
- 1/4 cup olive oil
- Julienne the carrots.
- Mix the rest of the ingredients and pour over the julienned carrots. Mix well for about 2 minutes.
- Transfer to a mason jar or a bowl and cover with the lid or plastic wrap. Refrigerate overnight.
Serving: 1servingCalories: 169kcalCarbohydrates: 11gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gSodium: 652mgPotassium: 334mgFiber: 4gSugar: 4gVitamin A: 15364IUVitamin C: 6mgCalcium: 51mgIron: 1mg
Tried this recipe?Don't forget to Like and Share!