Carrot & Beet Salad with Garlic Chili Sauce
A Carrot & Beet Salad with Garlic Chili Sauce is a vibrant, textured dish that balances the natural, earthy sweetness of root vegetables with a bold, pungent, and spicy dressing.
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Ingredients
• 3–4 large carrots (about 500 g)
• 1 large raw beet (about 400 g)
• ¼ cup avocado oil or neutral oil
• 1 tsp sea salt
• 1 tbsp sugar
• 1 tsp ground coriander
• 4 garlic cloves, minced
• 1 medium onion, finely chopped
• 1 tbsp Huy Fong Chili Garlic Sauce
• 1–2 tbsp white vinegar (to taste)
• 1 tsp Ajinomoto (MSG) seasoning
• Chopped scallions, for garnish
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Instructions
1. Grate the carrots and beet using a mandoline or box grater.
2. Add salt, mix well, and let sit for 10–15 minutes.
3. Squeeze out and discard the released liquid.
4. Add sugar, coriander, minced garlic, chili garlic sauce, vinegar, and Ajinomoto.
5. Heat the oil in a pan and fry the chopped onion until golden.
6. Pour the hot onion and oil over the minced garlic and mix immediately.
7. Garnish with chopped scallions before serving.
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