Spicy Korean Carrot, Cucumber and Green Onion Salad

• 2* carrots↗
• 1* cucumber↗
• salt, to taste↗
• 1 bunch* green onions (scallions)↗
• 1 tsp* gochugaru (Korean chilli flakes)
• 1 tbsp* soy sauce↗
• 1 tsp* sesame oil↗
• 1 tbsp* apple cider or white vinegar
• 2 clove* garlic, minced↗
• 1 pinch sugar↗
• Sesame Seeds: toasted white sesame seeds for garnish (optional)↗

* Nourishible estimate; the source did not state this amount.

1. 1.Peel the carrots and cut them into thin matchsticks with a julienne peeler.▶0:29
2. 2.Cut the cucumber into long, thin strips.▶1:10
3. 3.Put the carrot and cucumber in a bowl, sprinkle with salt and toss.▶1:57
4. 4.Cut the green onions into thin strips the same length as the vegetables.▶2:08
5. 5.Add the green onions, then squeeze the vegetables by hand and pour off the liquid they release.▶2:20
6. 6.Add the gochugaru, soy sauce, sesame oil, vinegar, garlic and sugar.▶2:43
7. 7.Toss until every strand is coated, then plate and sprinkle with sesame seeds if using.▶2:49