Seoulfull Carrot Salad
Created by ForeverMama on June 29, 2019
- Servings: 6
- Prep Time: 15m
- Cook Time: 5m
- Recipe #32809
Ingredients
- 3/4 to 1 pound carrots, julienned (8 large carrots)
- 1/2 teaspoon salt
- 1 onion, finely chopped (large onion)
- 1/3 cup olive oil
- 6 garlic cloves, minced
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon chili pepper
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 tablespoon vinegar
- 1/2 teaspoon ground pepper
- 1/2 teaspoon ground coriander
- 1/4 cup herbs, finely chopped (fresh, coriander or parsley)
How to Make
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Step 1: Peal and Julienne the carrots. In a large bowl, combine carrots and ½ tsp salt. Set aside.
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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.
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Step 3: Once the onions are cooled, add in the pepper, salt, paprika, chili pepper, sugar, vinegar, pepper, and coriander. Mix well.
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Step 4: Pour everything over the carrots and toss until completely combined.
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Step 5: Refrigerate covered at least 2 hours.
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Step 6: Add fresh herbs and serve.
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Step 7: Enjoy, friends.
Nutritional Facts
- 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