Description
A simple and vibrant salad of shredded carrots infused with garlic, coriander, and hot chili oil, perfect as a side dish.
Ingredients
Scale
- 4 large carrots
- 2 cloves garlic, minced
- 1 teaspoon coriander seeds
- 1/4 cup vegetable oil
- 1 tablespoon hot chili oil
- 1 tablespoon vinegar
- Salt to taste
- Fresh herbs for garnish (optional)
Instructions
- Peel and julienne the carrots.
- In a bowl, combine the garlic and coriander seeds.
- Heat the vegetable oil in a pan and add the garlic and coriander, sautéing until fragrant.
- Add the julienned carrots to the bowl.
- Pour the hot oil mixture over the carrots, add vinegar and salt, then toss to coat.
- Let the mixture sit at room temperature for about 30 minutes to marinate.
- Serve as a side dish with grilled meats or fish.
Notes
Cut carrots thin and even for the best texture, and consider crushing or lightly toasting coriander seeds for enhanced flavor. Taste and adjust vinegar or salt to your preference.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg