Description
Korean carrot salad is a spicy, tangy dish made with julienned carrots, garlic, vinegar, and spices. It’s simple, bold, and gets better as it marinates.
Ingredients
Scale
- 4 large carrots, julienned
- 3–4 garlic cloves, minced
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- ¾ teaspoon salt
- ½ teaspoon coriander
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes (optional)
- 3 tablespoons neutral oil
Instructions
1. Julienne the carrots very thin.
2. In a large bowl, mix carrots with garlic, sugar, salt, coriander, paprika, and red pepper flakes.
3. Pour vinegar over the carrots and stir well.
4. Heat oil in a pan until hot but not smoking.
5. Carefully pour the hot oil over the carrot mixture.
6. Stir thoroughly to combine all flavors.
7. Cover and refrigerate for at least 4 hours or overnight.
8. Serve chilled as a side or in wraps.
Notes
You can adjust the spice level by increasing or decreasing the red pepper flakes.
For deeper flavor, add a splash of toasted sesame oil before serving.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Korean-Russian Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg