Natasha's Kitchen · by Natasha Kravchuk★ 4.9 (10)
Korean Carrot Salad
NUTRITION · PER SERVING30M COOK
CAL 4%·PRO 4%
CARBS 8G44% OF CAL
1G FIBER3G OTHER4G TOTAL SUGAR
FAT 4G52% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded carrots and bell peppers marinated in a spicy, tangy sesame dressing with a hint of sweetness. A fresh, crunchy side dish with a satisfying kick.
sidekoreansalad🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 medium carrots
- 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)
- 2 Tbsp distilled white vinegar
- 1 Tbsp Sugar
- 1 Tbsp soy sauce (preferably low sodium, or Tamari for Gluten Free)
- 1 tsp sesame oil
- ¼ to ½ tsp crushed red pepper flakes (depending on the desired hotness)
- 1/3 cup cashews (toasted and coarsely chopped, to garnish)
At a glance
PER SERVING · TIME 30M
CAL 4%·PRO 4%
CARBS 8G44% OF CAL
1G FIBER3G OTHER4G TOTAL SUGAR
FAT 4G52% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 94mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 170mg
- Calcium
- 12mg
- Iron
- 0.70mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 94MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.