Ingredients:

  • 1 pound (450g) carrots, peeled and shredded or julienned
  • 1 small yellow onion, thinly sliced (about ½ cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1-inch (2.5cm) piece of ginger, peeled and minced (about 1 tablespoon)
  • 2 scallions (green onions), thinly sliced
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon sesame oil
  • 1 tablespoon honey (or maple syrup for vegan)
  • 1 teaspoon sugar
  • ½ teaspoon red pepper flakes (gochugaru, optional for extra heat)
  • 1 tablespoon sesame seeds (toasted, for garnish)
  • Pinch of salt, to taste

Instructions:

  1. Peel and shred or julienne the carrots. Place in a large mixing bowl.
  2. Thinly slice the yellow onion, mince the garlic and ginger, and slice the scallions. Add these to the bowl with the carrots.
  3. In a small bowl, whisk together the soy sauce, rice vinegar, gochujang, sesame oil, honey (or maple syrup), sugar, and red pepper flakes (if using).
  4. Pour the dressing over the carrots and aromatics. Toss well to ensure everything is evenly coated.
  5. Taste the salad and add salt as needed. For the best flavour, cover and refrigerate for at least 30 minutes to allow the flavours to meld.
  6. Before serving, sprinkle the salad with toasted sesame seeds. Serve chilled or at room temperature.