Korean Carrot Salad
Serves 4
10 mins prep
0 mins cook
10 mins total
If you love pickled vegetables, this salad is for you. Thin strips of carrots marinate in a mixture of vinegar, garlic, and cayenne, which adds tang and just a small kick of spice 🔥.
Using a standard vegetable peeler, peel the carrots. Then, julienne the carrots using a julienne peeler. If you do not have a julienne peeler, you can julienne the carrots by hand, using a sharp chef's knife.
You can also grate the carrots instead, but I like the texture of the carrots most when using a Julienne peeler.
In a bowl, add the julienned carrots. Now combine the garlic, salt, paprika, cayenne, and white balsamic vinegar.
Warm the oil in a small pot over medium heat until it shimmers. Carefully pour the warm oil on top of the garlic and spice mixture. The warm oil helps cook the spices and garlic a bit.
Let it cool a bit (if warm) and mix well with clean hands. Please use clean hands or wear gloves as stirring it with a fork or tongs won't distribute the garlic or spices well enough.
Add the carrots to a large glass jar with a lid. The carrots can be enjoyed right away but are even better after a night of marinating in the fridge. The carrots will last in a tightly sealed jar or container for about 10 days in the fridge.
