Description
A refreshing and zesty Korean Carrot Salad that is perfect as a side dish or a light snack.
Ingredients
Scale
- 6 large carrots, peeled and julienned
- 4 cloves garlic, minced
- 1 small onion, sliced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon white vinegar
- ½ teaspoon ground coriander
- ½ teaspoon black pepper
- ½ teaspoon red chili flakes (adjust to taste)
- 4 tablespoons sunflower oil (or neutral oil)
- 1 tablespoon soy sauce (optional for umami)
Instructions
- Prepare the carrots; key to a great Korean Carrot Salad lies in the cut. Use a julienne slicer or grater to shred the carrots into thin matchsticks. You want them uniform for a good texture and even marinade absorption.
- Season and rest; in a large bowl, toss the carrots with salt and sugar. Let them sit for about 20–30 minutes. This softens them slightly and helps release moisture, intensifying the flavor.
- Infuse the oil; while the carrots rest, heat the oil in a small skillet over medium heat. Add the sliced onion and sauté until golden brown, about 5–7 minutes. This step adds a mild sweetness to the oil. Remove the onions and discard (or snack on them!).
- Flavor boost; while the oil is still warm, pour it directly over the minced garlic, chili flakes, coriander, and black pepper in a small bowl. This sizzles the spices and garlic, blooming their aroma without burning.
- Combine; pour the warm spiced oil mixture over the carrots. Add vinegar and soy sauce (if using). Toss everything thoroughly to coat.
- Chill and marinate; refrigerate the salad for at least 4 hours—overnight is best. This gives the carrots time to soak up all the zippy, bold flavors.
- Serve; chilled or at room temperature. It pairs beautifully with grilled lamb, rice dishes, or simply on its own with warm flatbread.
Notes
- This salad can be made in advance and stored in the refrigerator for up to a week.
- The longer it marinates, the better the flavors meld.
- Feel free to adjust the spice level by adding more or less chili flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: No Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg