Carrot Salad with Coriander
Total Time
20 mins
Prep Time
15 mins
Cook Time
5 mins
Rating
4.93 out of 5 stars
(14)
Ingredients
4-6 servings
- 4 medium/large carrots, cut into fine match sticks or using grater for Korean carrot salad
- 1 Tbsp white vinegar (5%)
- 1 garlic clove, pressed
- 1 tsp coriander seeds, crushed
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp freshly ground black pepper
- 2 Tbsp oil (olive or canola)
- 1 medium onion, finely diced
How would you rate this recipe?
Preparation
Chef’s notes
To crush the coriander, use a mortar and pestle or put them in a Ziploc bag and crush them with a mallet or rolling pin.
Add more salt & sugar (in equal parts), to taste. If it's too flavorful after 1 hour, add more carrot.