Korean Carrot Salad Classic (Print Version)
# Ingredients:
→ Salad Base
01 -
4 medium carrots, peeled and julienned
→ Seasoning and Dressing
02 -
1 tablespoon salt
03 -
3 tablespoons apple cider vinegar
04 -
2 tablespoons granulated sugar
05 -
1 tablespoon sesame oil
06 -
1 teaspoon minced garlic
07 -
1 teaspoon ground black pepper
08 -
1-2 tablespoons toasted sesame seeds
09 -
2 green onions, finely chopped (optional)
# Instructions:
01 -
Peel the carrots and cut them into thin julienne strips using a mandoline or sharp knife for uniformity.
02 -
Place the julienned carrots in a large mixing bowl and sprinkle evenly with salt. Allow to stand for 10 to 15 minutes to extract excess moisture.
03 -
Transfer the salted carrots to a colander. Rinse thoroughly under cold running water to remove excess salt, then drain well and return to the bowl.
04 -
In a separate bowl, combine apple cider vinegar, granulated sugar, sesame oil, minced garlic, and ground black pepper. Stir until the sugar is fully dissolved.
05 -
Pour the dressing over the drained carrots. Toss thoroughly to ensure all pieces are evenly coated.
06 -
Add toasted sesame seeds and finely chopped green onions if using. Toss gently to combine.
07 -
Let the salad marinate at room temperature for at least 10 minutes to allow flavors to meld.
08 -
Transfer to a serving dish and enjoy as a fresh side.
# Notes:
01 -
For best texture, use a mandoline to achieve fine, even carrot strips.