Ingredients
8
8 servings
- •1 pound carrots, peeled and julienned (preferably with a mandoline)
- •3 cloves garlic, minced
- •¼ cup vinegar
- •1 tablespoon white sugar
- •2 ½ teaspoons salt
- •⅓ cup vegetable oil
- •½ onion, minced
- •1 teaspoon ground coriander
- •½ teaspoon cayenne pepper
Instructions
- Place carrots in a large bowl. Sprinkle garlic over carrots.
- Mix vinegar, sugar, and salt together in a small bowl.
- Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
- Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.
Nutritional Facts
Per 8 servings
- Calories: 119
- Carbohydrate: 9g
- Fat: 9g
- Fiber: 2g
- Protein: 1g
- Sugar: 5g
Related Recipes
Japanese-Style Cabbage Salad
Korean Potato Salad
Thai Carrot Salad
Glazed Carrots Asian Style
Purple Cabbage Salad
Korean Salad
Amazing Asian Chicken Salad
Tasty Cabbage Salad
Roasted Carrot Salad
Chinese Cabbage Salad I
Crunchy Thai Salad
