Korean Carrot Salad Flavorful and Easy Recipe Guide

Ingredients

• 4 medium carrots, julienned
• 0.5 cup cucumber, julienned
• 0.25 cup red bell pepper, thinly sliced
• 0.25 cup green onions, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar (or honey)
• 1 teaspoon ground black pepper
• 2 tablespoons sesame seeds (toasted)
• 1 bunch fresh cilantro or parsley for garnish

Instructions

1. Begin by preparing the vegetables. Peel the carrots and julienne them into thin strips. You can use a julienne peeler or a food processor for convenience.
2. Julienne the cucumber and slice the red bell pepper into thin strips. Add all the prepared vegetables into a large mixing bowl.
3. In a separate small bowl, combine the sesame oil, soy sauce, rice vinegar, sugar (or honey), minced garlic, and ground black pepper. Whisk together until the sugar is dissolved and all ingredients are well-mixed.
4. Pour the dressing over the julienned vegetables in the large bowl. Toss everything together gently until all the vegetables are evenly coated with the dressing.
5. Allow the salad to marinate for at least 15-30 minutes in the refrigerator to enhance the flavors.
6. Just before serving, sprinkle the toasted sesame seeds over the salad and give it a final toss.
7. Garnish with fresh cilantro or parsley for an extra burst of flavor and color.