Korean Carrot Salad
The best Korean carrot salad recipe that is loaded with flavors! Crispy carrots tossed in a light dressing with garlic and coriander.
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Servings 8 servings
Ingredients
- 2 lbs raw carrots measured before peeling
Dressing-
- 3/4 cup olive oil
- 1/3 cup white vinegar
- 2 tsp salt
- 1 tsp ground black pepper
- 3 Tbsp granulated sugar
- 2 tsp ground coriander
- 5 garlic cloves minced
Instructions
- Peel and cut the ends of the carrots and rinse. Using a julienne slicer, julienne all the carrots and add into a bowl.
- In a small bowl, combine the oil, vinegar, salt, pepper, sugar, coriander, and minced garlic.
- Pour the dressing over the carrots and toss until well combined.
- Put the salad into an airtight container and place in the fridge for at least 8 hours or overnight for best results.
- Toss the salad and top with freshly chopped greens if desired and serve.