Vikalinka · by Julia Frey of Vikalinka★ 5.0 (2)
Korean Carrot Salad
NUTRITION · PER SERVING20M COOK
CAL 3%·PRO 1%
CARBS 8G50% OF CAL
2G FIBER1G ADDED3G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 4G49% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grated carrots in a zesty vinaigrette with coriander seeds and a hint of heat. Tangy and aromatic. A bright, crunchy side or appetizer.
startersalad🍳 skilletdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 450g / 1lb carrots
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp red wine vinegar
- 1-2 garlic cloves (crushed)
- 2 tbsp sunflower oil or olive oil
- 1/2 medium onion (diced (I used red onions))
- 1 tsp coriander seeds (cracked)
- 1/2 tsp cayenne pepper
At a glance
PER SERVING · TIME 20M
CAL 3%·PRO 1%
CARBS 8G50% OF CAL
2G FIBER1G ADDED3G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 4G49% OF CAL
0G SAT3G 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
- Cook
- 10m
- Sodium
- 330mg
- Total sugar
- 5g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 210mg
- Calcium
- 23mg
- Iron
- 0.26mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 330MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.