Korean Carrot Salad

Name: Korean Carrot Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian, Korean
Ingredients: 8 large carrots, julienned; 1 large onion, finely chopped; 1/3 cup oil (olive oil or canola); 6 garlic cloves, minced; ½ tsp ground paprika; ¼ tsp chili powder; 1 Tbsp granulated sugar; 1 tsp salt, divided; 1 Tbsp distilled-white vinegar; ¼ tsp ground black pepper; ½ tsp ground coriander; 1//4 cup fresh herbs (coriander or parsley), finely chopped

5 steps

Prep:10minCook:5min

Updated at: Sun, 15 Sep 2024 17:54:58 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories171.9 kcal (9%)

Total Fat12.8 g (18%)

Carbs14.1 g (5%)

Sugars7.2 g (8%)

Protein1.7 g (3%)

Sodium452.8 mg (23%)

Fiber3.2 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

8carrots

large, julienned

1onion

large, finely chopped

⅓ cupoil

olive oil or canola

6garlic cloves

minced

½ tspground paprika

¼ tspchili powder

1 Tbspgranulated sugar

1 tspsalt

divided

1 Tbspvinegar

distilled-white

¼ tspground black pepper

½ tspground coriander

fresh herbs

coriander or parsley, finely chopped

Instructions

Step 1

Peel 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, remaining salt, paprika, chili powder, sugar, vinegar, and coriander. Mix well.

Step 4

Pour everything over the carrots and toss until completely combined. Refrigerate covered at least 2 hours.

Step 5

Add fresh herbs and serve.

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