Thank you so much, Jane! I’m happy to know you loved it!

As usual, Natasha, another 5 star recipe, and this one couldn’t be easier! I took the totally lazy route and used the bagged shredded carrot, and the salad came together in no time at all. I used crushed roasted peanuts instead of cashews, because I had them on hand, and it worked well! For my taste, I’d add a bit more cilantro, vinegar and sesame oil, but the rest of my family thinks it’s great as it is. Another winner – fast, easy, nutritious!

Thank you so much, Karen!

Hi Natasha,

Love all your videos and recipes and have your beautiful cookbook. I made this recipe and is delicious and easy to make. I will be making this again with the help of investing and buying the julienned tool. Thanks again for all that you do and the wonderful recipe!

Karen🙂❤️

Hi Kacie! Let us know how it turns out the next time.

Natasha, I love everything you do! I used whole carrots and shredded them myself for this recipe, which made it very soggy and I think it lessened the flavor. I’d love to try it again with bagged/pre-shredded carrots!

I’m so happy you enjoyed that. Thank you for sharing that with us, Penny!

Loved the Spicy Korean Carrot Salad! It is a great vegetable side dish but also a great healthy snack to have ready in the fridge. Loved it!

Made this for dinner as a side and it was delicious! I love carrots and don’t have very many recipes for them but this one is a keeper. I added chopped Serrano peppers instead of crushed peppers for spice ..otherwise I wouldn’t change a thing! Can’t wait for leftovers tomorrow!

Hi Michelle, it sure does disappear fast! I’m
so glad you loved it.