Ingredients:
3 Large Fresh Peeled Sliced Carrots
2 1/2 Teaspoons Of Finely Minced Garlic
2 1/2 Teaspoons Of Pure Granulated Sugar
1 Tablespoon Of Heinz Distilled White Vinegar
1/2 Cup Of Crisco Pure Vegetable Oil
4 Tablespoons Of Coriander Powder
2 Tablespoons Of Kikkoman Soy Sauce
3 Teaspoons Of Morton Iodized Salt
3 Tablespoons Of Ground Cayenne Pepper
Information:
Serving Size 4
185 Calories Per Serving
3 Grams Of Fat
Preparation Instructions:
This Korean carrot salad recipe was submitted to us by Sarah of Edinburgh Scotland. For step one cut your carrots into two inch long matchstick style pieces. Place your sliced carrots into a glass bowl and then mix them with the Morton iodized salt and pure granulated sugar. Let the carrots sit for half an hour, then press them to drain out any excess water. For the next step you should heat your oil to 200 degrees Fahrenheit or about 93 degrees Celsius. Pour this hot oil over the carrot mixture, though please be careful not to burn yourself in the process. Next stir in all of the Heinz distilled white vinegar, Kikkoman soy sauce, coriander powder, finely minced garlic, and ground cayenne pepper. Stir the salad together until you have a nice even distribution of ingredients, however do not stir so hard that your carrots get mashed up, you want them to keep their matchstick form. For the last step you will want to chill the tasty salad for six hours in the refrigerator before serving it out. This Korean carrot salad recipe can be served either as a dinner side dish, or as a main course lunch. I hope you enjoyed the recipe, please don't forget to bookmark our website so that you can visit us again soon for more recipes.
