Carrot Cilantro Muchim

Herbaceous, spicy, crunchy.

Carrot Cilantro Muchim

Serves 4 - 5

I created this specifically because I had an abundance of cilantro. My original thought was to use the cilantro to make a sort of fresh cilantro kimchi to pair with tuna noodle casserole but I somehow wound up adding carrots. The results are a simple salad that is crunchy, herbaceous, sweet and perfectly spicy,

“Recipe Tips:

*1. ”

Ingredients

Dressing

30ml (2 T) rice vinegar

24g (2 T) gochugaru

15ml (1 T) fish sauce

13g (2.5 t) granulated sugar

10ml (2 t) maesil

3 garlic cloves, grated

Pinch of MSG

Pinch of ground ginger 

Vegetables

340g (0.75 lb) carrots, julienne sliced, cut into 8cm (3 in) lengths

100g (2 c loosely packed) cilantro stems and leaves, cut into 4cm (1.5 in) lengths

Method

1.      In a large mixing bowl combine the dressing ingredients well.

• Add the vegetables and toss well to coat.

• Cover and refrigerate at least 2 hours.

2.      Remove from the fridge, toss well and taste, adjusting the seasonings as desired.

3.      Serve.