Shredded Carrot Salad

Let’s get cooking

1. 01

   Cut thinly

   Wash carrots and cut into 2 mm matchsticks using a knife or a grater with a hand guard.

2. 02

   Blanch

   Boil carrot strips for 1–2 minutes until slightly softened but still holding their shape.

3. 03

   Drain and cool

   Drain, spread in a clean shallow bowl and let steam escape briefly. Refrigerate if not serving promptly.

4. 04

   Toss dressing

   Mix garlic, vinegar, sesame oil, salt and sugar. Toss with carrots and serve.