{"id":142,"date":"2026-09-07T17:27:12","date_gmt":"2026-09-07T17:27:12","guid":{"rendered":"https:\/\/cookbook.el-maarifa.com\/?p=142"},"modified":"2026-09-07T17:27:13","modified_gmt":"2026-09-07T17:27:13","slug":"no-cook-spicy-pickled-carrot-salad-korean-style-carrot-salad","status":"publish","type":"post","link":"https:\/\/cookbook.el-maarifa.com\/?p=142","title":{"rendered":"No-Cook Spicy Pickled Carrot Salad (Korean-Style Carrot Salad)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Prep time:<\/strong> 20 mins | <strong>Marinate time:<\/strong> 2 hours | <strong>Yield:<\/strong> 3\u20134 jars<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;2 lbs fresh carrots, peeled and shredded (or julienned)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1 head fresh garlic, minced or pressed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1 small red bell pepper, finely chopped<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1 small green chili or jalape\u00f1o, finely minced<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1\/2 cup vegetable oil or neutral oil<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1\/3 cup apple cider vinegar (or white distilled vinegar)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;2 tbsp sugar (or monk fruit sweetener for low-carb)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1 1\/2 tsp salt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1 tsp ground coriander<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1\/2 tsp cayenne pepper or red pepper flakes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1\/4 cup fresh parsley or cilantro, finely chopped<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Instructions<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1. <strong>Prep Carrots:<\/strong> Place shredded carrots in a large mixing bowl. Sprinkle with salt, toss well, and let rest for 10 minutes to soften slightly. Gently squeeze out any excess liquid.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2. <strong>Add Aromatics &amp; Seasonings:<\/strong> Add minced garlic, red bell pepper, green chili, sugar, ground coriander, cayenne pepper, and chopped fresh parsley over the top of the carrots.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3. <strong>Heat Oil:<\/strong> In a small saucepan, heat vegetable oil over medium heat until hot (just before smoking). Carefully pour the hot oil directly over the garlic and spices to bloom their flavor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4. <strong>Toss &amp; Marinate:<\/strong> Pour in the vinegar and toss everything thoroughly until combined.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5. <strong>Jar &amp; Chill:<\/strong> Pack the mixture tightly into clean glass mason jars. Cover with lids and refrigerate for at least 2 hours (preferably overnight) to let flavors develop fully before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Prep time: 20 mins | Marinate time: 2 hours | Yield: 3\u20134 jars Ingredients &nbsp;2 lbs fresh carrots, peeled and shredded (or julienned) &nbsp;1 head fresh garlic, minced or pressed &nbsp;1 small red bell pepper, finely chopped &nbsp;1 small green chili or jalape\u00f1o, finely minced &nbsp;1\/2 cup vegetable oil or neutral oil &nbsp;1\/3 cup apple &#8230; <a title=\"No-Cook Spicy Pickled Carrot Salad (Korean-Style Carrot Salad)\" class=\"read-more\" href=\"https:\/\/cookbook.el-maarifa.com\/?p=142\" aria-label=\"Read more about No-Cook Spicy Pickled Carrot Salad (Korean-Style Carrot Salad)\">Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":143,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-142","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/142","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=142"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/142\/revisions"}],"predecessor-version":[{"id":144,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/142\/revisions\/144"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/media\/143"}],"wp:attachment":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}