Seoulfull Carrot Salad

6
Servings
15m
Prep Time
5m
Cook Time
20m
Ready In


"Presented here is a classic Korean Carrot Salad made of finely raw julienned carrots seasoned with ground coriander, chili pepper and sautéed onions in oil all mixed together. The crunchy and crispy carrots, lightly fermented will stay fresh if refrigerated for days! Perfect salad recipe to prepare ahead of time for potlucks or parties. Source: Valentina's Corner"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (220.3 g)
  • Calories 203.2
  • Total Fat - 12.6 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 0.3 mg
  • Sodium - 562.4 mg
  • Total Carbohydrate - 22.6 g
  • Dietary Fiber - 5.6 g
  • Sugars - 11 g
  • Protein - 2.3 g
  • Calcium - 72.8 mg
  • Iron - 0.9 mg
  • Vitamin C - 13.5 mg
  • Thiamin - 0.1 mg

Step 1

Peal and Julienne the carrots. In a large bowl, combine carrots and ½ tsp salt. Set aside.

Step 2

Finely chop the onion. In a skillet, heat oil. Once hot, sauté the onions until completely cooked and tender. Remove skillet from heat and mix in minced garlic.

Step 3

Once the onions are cooled, add in the pepper, salt, paprika, chili pepper, sugar, vinegar, pepper, and coriander. Mix well.

Step 4

Pour everything over the carrots and toss until completely combined.

Step 5

Refrigerate covered at least 2 hours.

Step 6

Add fresh herbs and serve.

Step 7

Enjoy, friends.

Tips & Variations


No special items needed.

Tags : Salads

Related

ellie

We enjoyed this carrot salad as a different way to serve carrots. Carrots is one of the few vegetables my son will eat so I am always looking for new ways and this one is a winner in our house. I did use the food processor to cut up the carrots (mine food processor has a julienned sliced blade) and used herbs gathered from the garden. I also used rice vinegar for the vinegar and cayenne pepper for the chili pepper but made as directed. Thanks for sharing this delicious salad.

review by:
(5 Jul 2019)