🥕SO SATISFYINGLY CRUNCHY & DELICIOUS Carrot Salad❗️ PERFECT Weight Loss, Healthy & Cheap-Eats Salad🥕
Recipe Information
Carrot Salad
Cultural Context
Carrot salad has roots in various cuisines around the world, often celebrated for its refreshing crunch and vibrant color. In many Mediterranean countries, it is a staple side dish, showcasing the versatility of carrots. Modern variations may include different nuts, seeds, or spices, making it a popular choice for health-conscious eaters everywhere.
Cut the bottom of the carrots to stabilize them and prevent rolling.
Cut 150 g of carrots into thin strips.
Add the carrots to a mixing bowl.
Add 1/2 tablespoon of coarse sea salt to the carrots and gently toss.
Let the carrots sit with the salt for about 20 minutes.
Prepare the dressing by mixing 1 tablespoon of brown rice vinegar, 1/2 tablespoon of brown sugar, 2 pinches of salt, and 1/4 teaspoon of freshly grated garlic in a bowl.
Add lemon zest to the dressing.
Add 1-2 dashes of white pepper to the dressing.
Optionally, add 1/4 teaspoon of suki dasha (beef bullion powder) to the dressing.
Add thinly sliced red onion (less than 1/10th of a medium-sized onion) and 1 tablespoon of green onion (scallions, green part only) to the dressing and mix well.
After 20 minutes, check the carrots; they should be soft and wilted.
Add cold water to the carrots and mix them around.
Pour the carrots into a strainer to drain excess water and let sit for 5 minutes.
After 5 minutes, pour out the liquid and return the carrots to the bowl.
Pour the dressing over the carrots and toss to combine.
Optionally, add sesame seeds on top before serving.
Equipment Needed
Dietary
Allergens
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