Description
A vibrant and flavorful salad featuring fresh vegetables and a tangy dressing, perfect for busy weeknights.
Ingredients
Scale
- 3 medium carrots, julienned
- 2 bell peppers, seeded and thinly sliced
- 1/4 cup green onion, finely chopped
- 2 tbsp cilantro, finely chopped
- 2 tbsp distilled white vinegar
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 to 1/2 tsp crushed red pepper flakes
- 1/3 cup cashews, toasted and coarsely chopped
Instructions
- Toast the cashews in a dry skillet over medium heat, tossing frequently until golden and fragrant (about 3–5 minutes). Set aside to cool, then coarsely chop.
- In a small bowl, combine vinegar, sugar, soy sauce, sesame oil, and red pepper flakes. Stir well to dissolve the sugar and set aside.
- In a medium mixing bowl, add carrots, bell peppers, green onion, and cilantro. Toss these together to combine.
- Pour the dressing over the salad and stir gently to coat all the veggies. Cover and let marinate in the refrigerator for 20 minutes.
- Stir just before serving, adjusting seasoning with more vinegar if desired, and garnish with the chopped cashews.
Notes
For best quality, store any leftovers in an airtight container in the fridge for up to 3 days. Add a squeeze of lemon juice if flavors become too intense.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg