Korean Carrot Salad - Urban Meadow

Korean Carrot Salad - Urban Meadow

Prep Time

20 minutes

Cook Time

5 minutes

Total Time

1 hours 25 minutes

Yields

4

Directions

  1. Place julienned carrots in a large mixing bowl. Add salt and sugar, toss, and let sit for 15–20 minutes to soften. Add minced garlic, ground coriander, black pepper, vinegar, and soy sauce to the carrots
  2. In a small skillet, heat vegetable oil until very hot but not smoking. Carefully pour hot oil over the garlic and spice mixture in the bowl to release the aromas. Sprinkle in chili flakes and sesame seeds. Mix everything thoroughly
  3. Cover and refrigerate for at least 1 hour to let flavors develop. Stir before serving and garnish with chopped cilantro. Serve chilled and enjoy!

Ingredients

  • 4 ea large carrots, julienned
  • 3 ea garlic cloves, minced
  • 1 tsp ea ground coriander
  • 1½ tsp ea Urban Meadow salt (to taste)
  • 1 tsp ea Urban Meadow sugar
  • ½ tsp ea Urban Meadow ground black pepper
  • 2 tbsp ea Urban Meadow white vinegar
  • 1½ tbsp ea Urban Meadow soy sauce
  • 2 tbsp ea Urban Meadow vegetable oil
  • 1 tsp ea chili flakes
  • 2 tsp ea sesame seeds, toasted
  • Fresh cilantro ea chopped