Ingredients
- 4 large carrots, peeled and julienned
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon Korean red pepper flakes (gochugaru)
- Salt and black pepper to taste
- 1 tablespoon sesame seeds, toasted
- 2 tablespoons cilantro, chopped (optional)
Feel free to adjust the spice level by adding more or less gochugaru, and if you’re out of rice vinegar, apple cider vinegar makes a great substitute. The flexibility of this recipe reminds me of my abuela’s kitchen, where improvisation was key.
Instructions
- Begin by heating the vegetable oil in a skillet over medium heat. Add the minced garlic and sliced onion, sautéing until the onion becomes translucent, about 3-4 minutes.
- In a large bowl, combine the julienned carrots with the sautéed garlic and onion mixture.
- In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, sugar, and gochugaru until the sugar dissolves.
- Pour the dressing over the carrot mixture, tossing well to ensure everything is evenly coated.
- Season with salt and black pepper to taste. Sprinkle with toasted sesame seeds and chopped cilantro, if using, for an added burst of freshness.
- Allow the salad to marinate in the refrigerator for at least 20 minutes before serving to let the flavors meld together.
As you prepare this dish, remember to trust your senses, much like my grandmother did. Taste and adjust the seasoning as needed, making it your own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International