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Carrot Slaw
Equipment
- vegetable peeler
- glass jar
- microplane or grater
- Cutting board
Ingredients
- 5 carrots large
- 2 scallions optional
Seasoning Ingredients
- 1 tsp salt kosher, more to taste
- 2 tbsp rice wine vinegar
- 2 tsp toasted sesame oil
- 2 tsp red pepper flakes I used Korean gochugaru, but you can also use aleppo or other chili flakes
- 1-2 cloves garlic finely grated
Instructions
- Peel carrots and use a peeler to thinly julienne carrots into matchstick-like strips. The thinner, the better!
- Remove white bottoms of the scallions, and julienne the scallions to match the size of the carrot pieces.
- Add both the carrots and scallions to a large mixing bowl with all remaining ingredients and use your hands to toss and coat all the carrots in the seasoning. Taste and adjust to your liking, then transfer the mixture into an airtight jar or container.
- Store in the refrigerator for up to 1 week. If you can, wait an hour or two to enjoy to allow the flavors to really soak into the carrots!
Nutrition information is automatically calculated, so should only be used as an approximation.
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