Spicy Korean Carrot Salad (So Fresh & Crunchy!) #shorts

Name: Spicy Korean Carrot Salad (So Fresh & Crunchy!) #shorts
Total time: 15 min
Ingredients: 3 Carrot; 2 Bell pepper; ¼ cups Scallion; 2 tbsp Cilantro; 2 tbsp Vinegar; 1 tbsp Sugar; 1 tbsp Soy sauce; 1 tsp Sesame oil; ¼–½ tsp Chili flake, crushed flakes; ⅓ cups Cashew

By Natasha's Kitchen · 15 min

Ingredients

Carrot3
Bell pepper2
Scallion¼ cups
Cilantro2 tbsp
Vinegar2 tbsp
Sugar1 tbsp
Soy sauce1 tbsp
Sesame oil1 tsp
Chili flake · crushed flakes¼–½ tsp
Cashew⅓ cups

Instructions

Toast the cashews in a dry skillet over medium heat, tossing often, until golden and fragrant. Let them cool, then chop coarsely.
In a small bowl, combine the vinegar, sugar, soy sauce, sesame oil and red pepper flakes. Stir until the sugar dissolves, then set aside.
Put the carrots, bell peppers, green onion and cilantro in a medium bowl.
Pour the dressing over the vegetables and stir until well coated. Cover and refrigerate for 20 minutes.
Just before serving, stir and taste. Add more vinegar if it needs more punch. Garnish with the chopped cashews.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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