Korean Carrot Salad Recipe (Easy & Flavorful!)

Hey there, food lovers!
Today, I’m sharing one of my all-time favorite salads Korean Carrot Salad Recipe! It’s super crunchy, a little tangy, and packed with big flavor. Even though it’s called “Korean,” this dish is actually a favorite in many Russian and Central Asian kitchens too. It’s the perfect side dish to brighten up any meal and the best part? It gets better the longer it sits!

Method

Prep the Carrots

To start, peel your carrots thoroughly to remove the outer skin and any imperfections. Once peeled, it’s time to julienne them this means cutting them into thin, matchstick-sized strips. You can use a julienne peeler, a mandoline slicer with a julienne blade, or even a box grater if that’s what you have on hand. The goal is to get thin, even strips so they soak up all the seasonings later. Once they’re prepped, place the carrots into a large mixing bowl and set them aside.

Season the Carrots

Now it’s time to bring in the flavor! Add all the dry spices directly to the carrots: start with the salt, then add sugar (you can adjust the amount based on how sweet or tangy you like your salad), freshly crushed coriander seeds (these give the salad its signature flavor), paprika for a warm, smoky taste, and black pepper. Press or finely mince the garlic cloves and add them as well. Lastly, pour the white vinegar or apple cider vinegar over the carrot and spice mixture. At this point, just let the ingredients sit together while you move on to the next step the heat!

Heat the Oil

In a small skillet or saucepan, pour in the neutral oil sunflower oil is perfect, but any light-flavored oil will do. Place the pan on the stove over medium heat and let the oil warm up until it’s hot, but not smoking. You’ll know it’s ready when it shimmers slightly and feels hot if you hover your hand above it. Carefully and slowly pour the hot oil directly over the carrots and spices. You’ll hear a gentle sizzle this is a good sign! The heat from the oil helps activate the spices and mellow the garlic, bringing everything together in the most flavorful way.

Mix and Marinate

After pouring the hot oil, mix everything thoroughly to make sure all the carrot strips are well coated with the spice and oil mixture. This is a great moment to use clean hands to gently massage the salad this helps the carrots release a bit of their natural juices and really absorb the flavor. Once everything is evenly mixed, cover the bowl with a lid or plastic wrap and place it in the refrigerator. Let it marinate overnight, or at least for several hours if you’re in a hurry. The longer it sits, the better the flavors meld together. When ready to serve, you can enjoy it chilled or let it sit at room temperature for 15–20 minutes to slightly soften and brighten the flavors even more.

Necessary Tools

• Vegetable peeler
• Julienne peeler, grater, or mandoline slicer
• Large mixing bowl
• Small skillet or pan
• Measuring spoons
• Garlic press (optional, but fun!)
• Clean hands for mixing (yep, hands-on is the secret!)

Korean Carrot Salad Recipe (Easy & Flavorful!)

Recipe by George MendesCuisine: KoreanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

5

minutes

Total time

25

minutes

Ingredients

• 2 lbs carrots, julienned

• 5 cloves garlic, pressed or minced

• 1/3 cup neutral oil (like sunflower oil or vegetable oil)

• 1 ½ tbsp white vinegar (or apple cider vinegar)

• 1 tsp coriander seeds, freshly crushed

• 1 tsp paprika

• 1 tsp sugar (add more or less if you like)

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

Directions

• Prep the Carrots
  First, peel your carrots and then slice them into thin strips. You can use a grater, mandoline slicer, or julienne peeler whichever you have! Put the sliced carrots into a large bowl.
• Season the Carrots
  Now it’s time to flavor things up! Add the salt, sugar, crushed coriander seeds, paprika, black pepper, and pressed garlic into the bowl with your carrots. Pour the vinegar over the top.
• Heat the Oil
  In a small pan, heat the oil on the stove until it’s hot but not smoking. Carefully pour this hot oil directly over the carrot mixture. This wakes up all the spices and gives the salad its delicious flavor. Then, give everything a good mix use your hands if you want to feel like a pro!
• Let It Marinate
  Now the magic happens. Cover the bowl and pop it into the fridge overnight (or at least for a few hours). This gives the carrots time to soak in all those yummy flavors. Serve it cold or at room temperature.

Notes

• Don’t overheat the oil it should sizzle when it hits the spices but not smoke. If it smokes, it could burn the spices.
• Always mix thoroughly so every bite has that perfect balance of spice and tang.
• Freshly crushed coriander makes a big difference pre-ground might not give you the same punch.
• Let it marinate! Don’t skip chilling overnight. The flavors need time to come together.

Serving Suggestions

This salad goes with everything! Serve it:

• As a zesty side dish with rice or grilled meats
• With burgers or sandwiches for a crunchy twist
• On top of salads for extra color and taste
• In wraps or lettuce cups for a healthy snack!

Fun Fact

Even though it’s called “Korean Carrot Salad,” this dish was actually made popular by ethnic Koreans living in Russia! They created it when they couldn’t find traditional ingredients for kimchi pretty creative, huh?

Conclusion

And that’s it your crunchy, flavorful Korean Carrot Salad is ready to wow your taste buds! It’s simple to make, super healthy, and a total crowd-pleaser. I love making a big batch and snacking on it all week long. Try it out and let me know what you think!