Korean carrot salad

1. 1 Carrots≈ $1.50 per kg 150 g
2. 2 Garlic≈ $10.00 per kg 4 g
3. 3 Sunflower oil 12 ml
4. 4 Vinegar 9% 8 ml
5. 5 Sugar 5 g
6. 6 Cumin to taste
7. 7 Chili flakes to taste
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: wash and peel the carrots¹; cut into long 0.3–0.5 cm thick sticks, 5–7 cm long; salt, add sugar and vinegar; mix by hand until salt and sugar are evenly distributed.

2. Prepare the garlic²: peel the garlic and press it over the carrots¹; sprinkle with cumin and chili.

3. Heat the oil: heat the oil in a small skillet over medium heat until the fragrant mass starts to sizzle, do not let it smoke.

4. Assembly: pour the hot oil over the garlic² and cumin with chili, mix so the oil coats the entire mixture; let it steep.

5. Infusion: let the mixture steep for at least 2 hours at room temperature, stirring occasionally; before serving chill and stir.

6. Serving: serve as a cold appetizer to rice and meat dishes; refrigerate for 2–3 days.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.