This is Spicy Korean-Style Carrot Salad

Ingredients

Base

• 1.5 lbs (700g) Carrots, peeled and julienned/shredded length-wise

• 1 medium Red bell pepper (or 1–2 red chili peppers for extra heat), finely diced

• 4 cloves Garlic, minced

• ¼ cup Fresh parsley or cilantro, finely chopped

Dressing & Spices

• ⅓ cup Neutral oil (vegetable, sunflower, or canola oil)

• 2 tbsp White vinegar or apple cider vinegar

• 1 tbsp Sugar (or monk fruit sweetener)

• 1 tsp Ground coriander

• 1 tsp Sweet or smoked paprika

• ½ tsp Red pepper flakes or cayenne pepper (adjust to taste)

• 1 tsp Salt

• ½ tsp Black pepper

Instructions

1. Prep the Carrots: Use a Korean carrot grater or mandoline to shred the carrots into long, thin strips. Place them in a large mixing bowl.

2. Add Dry Seasonings & Herbs: Sprinkle the salt, sugar, coriander, paprika, red pepper flakes, black pepper, diced red pepper, and chopped parsley/cilantro over the carrots. Top with the minced garlic, leaving it in a pile on top.

3. Heat the Oil: In a small saucepan, heat the oil over medium heat until hot and shimmering (almost smoking), about 2–3 minutes.

4. Pour Hot Oil: Carefully pour the hot oil directly over the minced garlic and spices. The sizzling oil will bloom the spices and release the garlic flavor without burning it.

5. Mix & Season: Add the vinegar and toss everything together thoroughly using tongs or gloved hands, pressing down slightly so the carrots soften and absorb the flavors.

6. Chill & Jar: Pack the salad tightly into glass jars along with any juices from the bowl. Seal tightly and refrigerate for at least 2–4 hours (overnight yields the best flavor). Serve chilled!