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Spicy Korean carrot salad

Spicy Korean carrot saladimage
image showing recipe preparationPreparation timeelementPreparation time15 min
image showing recipe preparationCooking timeelementCooking time0 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromKorea


  • 500 g of carrots
  • 1/2 onion
  • 1/2 clove garlic
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon chili sauce
  • 6 fresh coriander leaves, chopped
  • Salt and pepper


  • Peel and grate the carrots
  • Peel and slice the onion into strips. Squeeze the garlic.
  • Heat the oil in a frying pan and sauté the onion and garlic.
  • In a bowl, combine the carrots, onion, garlic, soy sauce, chili sauce and chopped coriander.
  • Mix well and let stand 1 hour in the refrigerator before serving.


Total carbs


Total fat

Saturated fat

Omega 3



105.8 Kcal

9.9 g

7.8 g

5.7 g

0.9 g

0.0 g

4.2 g

203.9 g


The nutritionist's advice:

Carrots are rich in fibre and vitamin A in the form of beta-carotene. Fibres have actions on transit, blood sugar and satiety.