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.