Carrot Rapee (Korean-Style Carrot Salad)

Steps

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1. 1
   Julienne the carrot into thin strips—using a peeler makes this much faster and easier than a knife.
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2. 2
   Add a spoonful of whole grain mustard (adjust to taste) and a swirl of lemon juice or vinegar.
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3. 3
   Drizzle in a swirl of perilla oil (olive oil works too) for that signature Korean flavor, just enough to lightly coat the carrots.
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4. 4
   Stir in a small spoon of yuzu marmalade for fragrance (sugar or honey work too), then finish with a dash of pepper.
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5. 5
   Gently mix everything together by hand until well combined.
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6. 6
   Enjoy right away or store in the fridge (best eaten within a week). Delicious as a side with rice, in a sandwich, or with meat.
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