Vegan Korean Salad

My mom often makes this great and easy salad. It’s filling, nutritious, and delicious. You will love it! I’m assuming this is a Korean salad, but if I’m wrong, forgive me, I’m not Korean. Anyway, enjoy the recipe!

You will need:

  • 300 g of bean sprouts20180523_123456
  • 3 large carrots
  • 3 garlic cloves
  • 1 medium-sized onion
  • 4 tbsp of vinegar
  • 1 tsp of ground coriander
  • half a tsp of pepper
  • a pinch of cumin
  • some salt
  • about 3 tbsp of vegetable oil

First grate the carrots, chop the garlic, and cut the onion in slices. Preheat a large stirfry pan until it’s quite hot. Then add the oil. Olive oil wouldn’t be a good choice here, because you’re going to fry at a high temperature and olive oil would burn. Wait until the oil gets hot, then caramelise the onion. Now you can choose to leave the onion or set it aside to eat with something else. My mom puts it aside, because she thinks the salad looks prettier without it. That’s okay, because I love adding caramelised onion in my food. But if you’re not going to eat it separately, to leave it in your salad. Let’s not waste food. 😉

Back to the recipe. Mix the coriander, cumin and the pepper together beforehand. After you remove the onion (or not), throw the bean sprouts in the pan. Stir fry for a couple of seconds, then add the carrots, your spice mix and some salt. Stir fry for a couple of minutes at high heat. Make sure the carrots are still a little crunchy. After some minutes, take your pan off the fire. Add the vinegar and stir. Then wait a couple of seconds and add the garlic. Stir everything and let it cool down before serving. Bon appétit!

Tiny tip: you can make your salad a little spicier by adding some chili powder.


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