Description
This vibrant Korean Carrot Salad combines crisp carrots and colorful bell peppers with a tangy, slightly sweet dressing enhanced by sesame oil and red pepper flakes. Garnished with toasted cashews, this refreshing and easy-to-make salad offers a perfect balance of flavors and textures, ideal as a side dish or light snack.
Ingredients
Scale
Vegetables
- 3 medium carrots
- 2 bell peppers (seeded and thinly sliced; combination of red, orange, or yellow but 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
- ¼ to ½ tsp crushed red pepper flakes (adjust for desired spiciness)
Garnish
- 1/3 cup cashews (toasted and coarsely chopped)
Instructions
- Toast the Cashews: In a dry skillet over medium heat, toast the cashews while tossing frequently until they turn golden brown and release a fragrant aroma. Remove from heat and set aside to cool, then coarsely chop for garnish.
- Prepare the Dressing: In a small bowl, combine distilled white vinegar, sugar, soy sauce, sesame oil, and crushed red pepper flakes. Stir well until the sugar dissolves completely and let the mixture rest to allow flavors to meld.
- Assemble the Salad: In a medium mixing bowl, combine the grated carrots, thinly sliced bell peppers, finely chopped green onion, and cilantro. Mix gently to distribute ingredients evenly.
- Toss with Dressing: Pour the prepared dressing over the vegetable mixture and toss thoroughly to ensure all the ingredients are well coated. Cover the bowl and refrigerate for 20 minutes to let the flavors develop.
- Final Touches and Serve: Before serving, stir the salad once more and adjust seasoning if needed by adding more vinegar for extra tang. Garnish with the toasted, chopped cashews to add a delightful crunch and nutty flavor.
Notes
- For a gluten-free version, substitute soy sauce with Tamari.
- Adjust red pepper flakes to control the heat level according to your preference.
- Marinating the salad for longer than 20 minutes can intensify the flavors.
- To save time, carrots can be shredded using a food processor or grater.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Korean
Keywords: Korean carrot salad, Korean salad, carrot salad recipe, healthy side dish, gluten free salad, easy salad, vegan salad, cashew garnish, sesame dressing
