Korean Carrot Salad

Serves 1
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Directions

  1. 1Peel the skin off the carrots to ensure no bitter parts.
  2. 2Peel the skin off the carrots to ensure no bitter parts.
  3. 3Peel the skin off the carrots to ensure no bitter parts.
  4. 4Shred the carrots using an OXO carrot shredder, aiming for long, cylindrical pieces.
  5. 5Shred the carrots using an OXO carrot shredder, aiming for long, cylindrical pieces.
  6. 6Shred the carrots using an OXO carrot shredder, aiming for long, cylindrical pieces.
  7. 7Peel and prepare six cloves of garlic.
  8. 8Peel and prepare six cloves of garlic.
  9. 9Peel and prepare six cloves of garlic.
  10. 10Add 1/3 cup of avocado oil to the shredded carrots.
  11. 11Add 1/3 cup of avocado oil to the shredded carrots.
  12. 12Add 1/3 cup of avocado oil to the shredded carrots.
  13. 13Add about half a cup of Prosecco wine vinegar (or any white vinegar).
  14. 14Add about half a cup of Prosecco wine vinegar (or any white vinegar).
  15. 15Add about half a cup of Prosecco wine vinegar (or any white vinegar).
  16. 16Add about a tablespoon of salt.
  17. 17Add about a tablespoon of salt.
  18. 18Add about a tablespoon of salt.
  19. 19Add about a tablespoon of coriander.
  20. 20Add about a tablespoon of coriander.
  21. 21Add about a tablespoon of coriander.
  22. 22Add about a tablespoon of Korean style red pepper (gochugaru).
  23. 23Add about a tablespoon of Korean style red pepper (gochugaru).
  24. 24Add about a tablespoon of Korean style red pepper (gochugaru).
  25. 25Add a little bit of fresh cracked pepper.
  26. 26Add a little bit of fresh cracked pepper.
  27. 27Add a little bit of fresh cracked pepper.
  28. 28Put on a glove and mix all ingredients very well.
  29. 29Put on a glove and mix all ingredients very well.
  30. 30Put on a glove and mix all ingredients very well.

Ingredients

  • 7 organic carrots
  • 7 organic carrots
  • 7 organic carrots
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 0.33 cup avocado oil
  • 0.33 cup avocado oil
  • 0.33 cup avocado oil
  • 0.5 cup Prosecco wine vinegar
  • 0.5 cup Prosecco wine vinegar
  • 0.5 cup Prosecco wine vinegar
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp coriander
  • 1 tbsp coriander
  • 1 tbsp coriander
  • 1 tbsp Korean style red pepper (gochugaru)
  • 1 tbsp Korean style red pepper (gochugaru)
  • 1 tbsp Korean style red pepper (gochugaru)
  • 1 pinch fresh cracked pepper
  • 1 pinch fresh cracked pepper
  • 1 pinch fresh cracked pepper

Equipment

peelerOXO carrot shredder/mandolinegloves

Tips

  • This salad can be made a day in advance as it tastes better the next day.
  • Use the OXO carrot shredder for perfect cylindrical and crunchy carrot pieces.
  • Adjust salt and spices to taste.
Korean Carrot Salad | Clip Recipe