Description
A vibrant and crunchy Korean Carrot Salad featuring julienned carrots, colorful bell peppers, and a tangy, slightly spicy dressing. This refreshing salad is garnished with toasted cashews for added texture and nutty flavor. Perfect as a light side dish or appetizer.
Ingredients
Vegetables
- 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)
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)
Garnish
- 1/3 cup cashews (toasted and coarsely chopped)
Instructions
- Toast Cashews: Heat a dry skillet over medium heat and toast the cashews, stirring frequently until they become golden brown and fragrant. Remove from heat and let them cool, then coarsely chop for garnish.
- Make the Dressing: In a small bowl, whisk together distilled white vinegar, sugar, soy sauce, sesame oil, and crushed red pepper flakes. Stir until the sugar dissolves and allow the flavors to meld while you prepare the rest of the salad.
- Prepare Vegetables: Peel and julienne the carrots, thinly slice the bell peppers, finely chop the green onions and cilantro. Combine all these vegetables in a medium mixing bowl.
- Combine and Marinate: Pour the prepared dressing over the vegetable mixture and stir thoroughly until the salad is well coated. Cover the bowl and refrigerate for 20 minutes to allow the flavors to meld.
- Serve: Before serving, stir the salad again and taste. Adjust seasoning by adding more vinegar if needed for extra tang. Garnish with toasted, chopped cashews to add crunch and nutty flavor.
Notes
- For a gluten-free option, use Tamari instead of regular soy sauce.
- You can adjust the heat level by changing the amount of crushed red pepper flakes based on your preference.
- Allowing the salad to marinate enhances the flavor, but it can be eaten immediately if needed.
- To toast cashews, keep the heat moderate and toss frequently to prevent burning.
- This salad tastes best when served chilled or at room temperature.
