Chicken and Korean Carrot Salad (No Mayo)

Cooking method

1. Step 1:

   

   Ready to make chicken and Korean carrot salad without mayo? Gather everything you'll need. Peel the onion. Scrub the carrot clean under running water with a stiff brush, then peel it with a vegetable peeler. Chicken breast is the best cut for this salad — wash it and pat it dry with paper towels so it sears in the pan instead of steaming. You can swap the apple cider vinegar for white wine vinegar.

2. Step 2:

   

   Cut the chicken breast into thin, long strips and season with salt and pepper. Add the apple cider vinegar and dried ground coriander. The coriander is optional, but to me it's exactly the spice that pairs perfectly with Korean carrots. Toss to combine, cover the bowl with plastic wrap, and let it marinate at room temperature for 20–30 minutes.

3. Step 3:

   

   Meanwhile, prep the vegetables. Cut the carrot into thin, long matchsticks — the thinner you slice it, the softer it gets once cooked. If you have a Korean-carrot julienne grater, use it. Slice the onion into thin half-moons.

4. Step 4:

   

   Cook the vegetables until soft in a nonstick skillet with 1 tablespoon of oil. How long it takes for them to soften through depends on how thick you cut them; mine took about 7 minutes. Stir now and then so they don't scorch. Once the carrot and onion are done, move them to a separate bowl and set aside.

5. Step 5:

   

   In a separate nonstick skillet, heat 2 tablespoons of sunflower oil and cook the chicken over medium heat until golden brown. I cooked mine uncovered for about 10 minutes.

6. Step 6:

   

   Combine the cooked vegetables and chicken in a serving bowl and toss. Taste and add a little more salt if it needs it, plus a splash more oil if you like.

7. Step 7:

   

   Finish the salad with a sprinkle of sesame seeds and some fresh cilantro.