Korean Carrot Salad
This Korean carrot salad is made in 15 minutes; it's delicious with fresh carrot crunch and delightful coriander flavor.
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Cooking tools:
- Julienne peeler
- Mandoline
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Stove
- Spoon
- Measuring spoon
- Measuring cup
- Airtight glass container
- Mason jar
- Refrigerator
Ingredients
- 5 carrots (large, peeled the julienned way)
- 6 tbsp avocado oil
- 1/2 sweet Vidalia onion (finely diced)
- 3 garlic cloves (fresh, minced)
- 1 tsp coconut sugar ((or brown sugar))
- 1 1/2 tsp coriander powder
- 1/2 tsp salt
- 1/4 cup apple cider vinegar
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional ingredient)
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