Description

This vibrant salad takes me back to potluck dinners with old friends, where every dish had a kick and a story. Korean Carrot Salad is zesty, garlicky, and just the right amount of spicy. It’s a dish that wakes up your taste buds and adds a bright note to any meal. Great with grilled meats or simply on its own—try it once, and it’ll be on repeat.

Ingredients

Scale

3 large carrots (about 1.5–2 lbs), peeled and julienned

6 cloves garlic, minced

⅓ cup white balsamic vinegar

½ tsp salt

½ tsp paprika

⅛ tsp cayenne pepper

¼ cup avocado oil (or any neutral oil)

Instructions

Mix Carrots & Spices
In a large bowl, combine the julienned carrots, minced garlic, salt, paprika, and cayenne.

Add the Vinegar
Pour in the white balsamic vinegar and toss until everything is coated.

Heat & Pour Oil
In a small pan, heat the oil until hot but not smoking. Pour the hot oil over the salad—this brings out the flavor of the garlic and spices.

Toss & Rest
Mix thoroughly and let sit for 30 minutes to allow flavors to develop. Serve cold or at room temperature.

Notes

Vegan & gluten-free

Rich in beta-carotene and antioxidants

Bold, crunchy, and unforgettable—this salad is a small dish with a big personality.

Prep Time: 15 minutes
Rest Time: 30 minutes

Nutrition

Calories: 140 per serving
Sodium: 250mg per serving
Fat: 11g per serving
Carbohydrates: 9g per serving
Fiber: 3g per serving
Protein: 1–2g per serving