Description
A vibrant and tangy salad made from finely shredded carrots and red onions, dressed in a delicious mixture of sesame oil, rice vinegar, and honey that captures the essence of Korean cuisine.
Ingredients
Scale
- 500g Carrots, peeled and cut into fine sticks
- 1 Red Onion, finely chopped
- 1/2 Cup Rice Vinegar
- 1/4 Cup Sugar
- 2 Tablespoons Sesame Oil
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Honey
- 1 Teaspoon Toasted Sesame Seeds (optional)
- 1–2 Chili Peppers (optional)
Instructions
- Peel and shred the carrots into fine sticks. Finely chop the red onion and chilies (if using).
- In a medium-sized pot, combine rice vinegar, sugar, and honey. Heat over medium, stirring until sugar dissolves.
- Add shredded carrots and chopped onions, stirring to coat. Simmer for about 5 minutes until the carrots are softened but still crunchy.
- Remove from heat and mix in sesame oil and soy sauce.
- If desired, sprinkle with toasted sesame seeds and chopped chilies before serving.
Notes
Allow the salad to sit in the fridge overnight for enhanced flavor. Experiment with adding different vegetables for a twist.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg