Name: Korean Carrot Salad with Cashews and Vibrant Vegetables Recipe
Prep time: 10 min
Total time: 30 min
Cuisine: Korean
Ingredients: 3 medium carrots; 2 bell peppers (seeded and thinly sliced; combination of red, orange, or yellow, but NOT green); 1/4 cup green onion (finely chopped); 2 Tbsp cilantro (finely chopped); 2 Tbsp distilled white vinegar; 1 Tbsp sugar; 1 Tbsp soy sauce (preferably low sodium, or Tamari for gluten free); 1 tsp sesame oil; 1/4 to 1/2 tsp crushed red pepper flakes (depending on desired hotness); 1/3 cup cashews (toasted and coarsely chopped)

Description

A vibrant and refreshing Korean Carrot Salad featuring crunchy carrots, colorful bell peppers, and a tangy, slightly spicy dressing. Toasted cashews add a delightful crunch, making this salad a perfect light side dish or appetizer.

Ingredients

Scale

Vegetables

3 medium carrots
2 bell peppers (seeded and thinly sliced; combination of red, orange, or yellow, but NOT green)
1/4 cup green onion (finely chopped)
2 Tbsp cilantro (finely chopped)

Dressing

2 Tbsp distilled white vinegar
1 Tbsp sugar
1 Tbsp soy sauce (preferably low sodium, or Tamari for gluten free)
1 tsp sesame oil
1/4 to 1/2 tsp crushed red pepper flakes (depending on desired hotness)

Garnish

1/3 cup cashews (toasted and coarsely chopped)

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Instructions

Toast the cashews: In a dry skillet over medium heat, toss the cashews frequently until they turn golden and fragrant. Remove from heat and let cool, then coarsely chop them for garnish.
Make the dressing: In a small bowl, whisk together the distilled white vinegar, sugar, soy sauce, sesame oil, and crushed red pepper flakes until the sugar is dissolved. Set aside to allow flavors to meld.
Assemble the salad: In a medium mixing bowl, combine the grated or julienned carrots, thinly sliced bell peppers, finely chopped green onions, and cilantro.
Dress the salad: Pour the prepared dressing over the vegetables and toss gently to coat everything evenly. Cover the bowl and refrigerate for at least 20 minutes to marinate and develop flavors.
Serve: Give the salad a final stir, taste, and adjust seasoning if needed by adding more vinegar for extra punch. Garnish with the toasted, chopped cashews and serve chilled.

Notes

To get the best texture, slice the carrots and bell peppers thinly or julienne them.
The salad can be made a few hours ahead; flavors deepen as it marinates.
For a gluten-free version, use Tamari instead of soy sauce.
Adjust crushed red pepper flakes to your preferred spice level.
Store leftovers in an airtight container in the refrigerator for up to 2 days.