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Korean Carrot Salad with Bell Peppers, Cilantro, and Toasted Cashews Recipe

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4.2 from 5 reviews

A vibrant and refreshing Korean Carrot Salad featuring julienned carrots, colorful bell peppers, and a tangy spicy dressing, garnished with toasted cashews for a delightful crunch. This easy-to-make salad is perfect as a light side dish or a healthy snack, offering a balance of sweet, sour, and spicy flavors inspired by Korean cuisine.

Ingredients

Salad Ingredients

  • 3 medium carrots, julienned or cut into matchsticks, or 6-8 oz pre-shredded
  • 2 bell peppers, seeded and thinly sliced (combination of red, orange, or yellow but NOT green)
  • 1/4 cup green onion, finely chopped
  • 2 Tbsp cilantro, finely chopped
  • 1/3 cup cashews, toasted and coarsely chopped (for garnish)

Dressing Ingredients

  • 2 Tbsp distilled white vinegar
  • 1 Tbsp sugar
  • 1 Tbsp soy sauce, preferably low sodium, or Tamari for gluten free
  • 1 tsp sesame oil
  • 1/4 to 1/2 tsp crushed red pepper flakes, depending on desired hotness

Instructions

  1. Toast Cashews: Heat a dry skillet over medium heat, then add cashews. Toast while tossing frequently until they turn golden and become fragrant. Remove from heat and let them cool before coarsely chopping to garnish the salad.
  2. Make the Dressing: In a small bowl, combine distilled white vinegar, sugar, soy sauce, sesame oil, and crushed red pepper flakes. Stir well until the sugar is fully dissolved and set aside to let the flavors meld together.
  3. Assemble the Salad: In a medium mixing bowl, add julienned carrots, thinly sliced bell peppers, finely chopped green onion, and cilantro. Pour the prepared dressing over the vegetables and stir thoroughly to ensure everything is evenly coated.
  4. Marinate: Cover the bowl with plastic wrap or a lid, then refrigerate the salad for 20 minutes to allow the flavors to develop and the vegetables to absorb the dressing.
  5. Serve: Give the salad a final stir before serving. Taste and adjust the seasoning by adding more vinegar if a stronger tang is desired. Garnish the salad with the toasted, chopped cashews for added texture and flavor.

Notes

  • Pre-shredded carrots tend to be drier than freshly julienned carrots, so be cautious with the quantity used or increase the dressing accordingly to maintain moisture and flavor balance.
  • Make Ahead & Storage – Store the dressed salad in an airtight container in the refrigerator for up to 4 days. The vegetables will continue to marinate, enhancing the flavor over time. Stir and adjust vinegar before serving as needed.

Find it online: https://marthatasty.com/korean-carrot-salad-with-bell-peppers-cilantro-and-toasted-cashews-recipe/