Description
This vibrant Korean Carrot Salad combines crunchy carrots, colorful bell peppers, and a tangy, slightly spicy dressing for a refreshing and flavorful side dish. Garnished with toasted cashews for added texture, it’s a perfect make-ahead salad that melds sweet, sour, and savory notes in just 30 minutes.
Ingredients
Salad
- 3 medium carrots
- 2 bell peppers (seeded and thinly sliced, a combination of red, orange, or yellow but NOT green)
- 1/4 cup green onion (finely chopped)
- 2 Tbsp cilantro (finely chopped)
- 1/3 cup cashews (toasted and coarsely chopped, to garnish)
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
- 1/4 to 1/2 tsp crushed red pepper flakes (depending on desired hotness)
Instructions
- Toast the cashews: Heat a dry skillet over medium heat and toast the cashews, tossing frequently until they turn golden and fragrant. Remove from heat and let them cool before chopping coarsely.
- Make the dressing: In a small bowl, whisk together distilled white vinegar, sugar, soy sauce, sesame oil, and crushed red pepper flakes until the sugar dissolves. Set aside to allow the flavors to meld.
- Assemble the salad: In a medium mixing bowl, combine the peeled or shredded carrots, thinly sliced bell peppers, finely chopped green onion, and cilantro.
- Toss with dressing: Pour the prepared dressing over the salad and stir thoroughly until all ingredients are evenly coated. Cover the bowl and refrigerate for 20 minutes to allow the flavors to marinate and develop.
- Serve: Give the salad a good stir just before serving. Taste and adjust the seasoning by adding a bit more vinegar if a sharper flavor is preferred. Garnish with the chopped toasted cashews and enjoy.
Notes
- For best results, use fresh, crisp carrots and colorful bell peppers.
- Adjust the amount of crushed red pepper flakes according to your preferred spice level.
- Can be made a few hours ahead and refrigerated for improved flavor.
- To make it gluten free, use Tamari instead of regular soy sauce.
- Toast cashews carefully to avoid burning and to enhance their nutty flavor.
