Korean Carrot Salad

This recipe is vegan, gluten-free and dairy-free and if you substitute the sugar/honey for a keto-friendly natural sweetener, it can be keto too 😉 Cutting the carrots is the key when making the carrot salad. Hold the carrots at a slight angle to get long thin strands whether you are grating them on a grater or using a Julienne slicer. In the original recipe, the spices are added directly on to the carrots but I prefer to add the garlic and spices to the hot oil after taking off the heat. I find that the warm oil releases more flavour and helps the spices mix and marinate the carrots easier.

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