Ingredients:

  • 4 medium carrots, julienned (about 2 cups)
  • 1/2 small onion, thinly sliced
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce (low sodium recommended)
  • 1 tablespoon gochugaru (Korean red pepper flakes)
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic (fresh)
  • 1 teaspoon grated ginger
  • 1 tablespoon sesame seeds (toasted, for garnish)
  • 2 green onions, finely chopped (for garnish)

Instructions:

  1. Peel the carrots and cut off the ends. Using a mandoline or a sharp knife, julienne the carrots into thin strips.
  2. Thinly slice the half onion into quarter-moons.
  3. In a medium bowl, whisk together the rice vinegar, soy sauce, gochugaru, sugar, sesame oil, minced garlic, and grated ginger until smooth.
  4. In a large mixing bowl, combine the julienned carrots and sliced onions. Pour the dressing over and toss until coated.
  5. Allow the salad to sit at room temperature for about 10 minutes to let the flavors meld together.
  6. Transfer the salad to a serving dish and garnish with toasted sesame seeds and chopped green onions.
  7. Serve and enjoy your Koreana Spicy Carrot Salad as a refreshing side dish.