Seoulfull Carrot Salad
Recipe: #32809
June 29, 2019
Categories: Salads, Vegetables, Carrot, Onions, Korean, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Regional Holiday, Summer, Winter, Refrigerator, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Spices more
"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
Ingredients
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 by Step Method
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
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