Ingredients
- 1 pound carrots, julienned into thin matchsticks
- 1 teaspoon sea salt
- 1/4 medium red onion, thinly sliced
- Ice water for soaking onions
- 2 tablespoons apple cider vinegar
- 1 tablespoon gochugaru Korean chili flakes
- 1 teaspoon tamari or soy sauce
- 3 garlic cloves, finely minced
- 1/4 teaspoon black pepper
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- Wash and peel the carrots, then julienne them into thin matchsticks using a knife, mandoline, or coarse grater.
- Place the carrots into a large bowl, sprinkle with sea salt, and toss well. Let sit for 10 minutes to slightly soften.
- Thinly slice the red onion and soak the slices in ice water for 10 to 15 minutes to mellow the flavor while keeping them crisp.
- Drain the onions thoroughly and add them to the carrots.
- In a small bowl, whisk together the apple cider vinegar, gochugaru, tamari or soy sauce, minced garlic, and black pepper.
- Pour the dressing over the carrots and onions and toss thoroughly until evenly coated.
- Taste and adjust seasoning if needed by adding more vinegar, soy sauce, or gochugaru.
- Transfer to a serving bowl and garnish with toasted sesame seeds before serving.
Notes
- Freshly julienned carrots provide the best crunchy texture.
- Allowing the salad to marinate for 30 minutes enhances the flavor.
- Use gluten-free tamari instead of soy sauce for a gluten-free version.
- Add sesame oil for a richer nutty flavor.
- Rainbow carrots create a colorful presentation.
- The salad tastes even better after chilling overnight.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 75
- Sugar: 5g
- Sodium: 380mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
