Korean Carrot Salad
This Korean carrot salad recipe turns simple carrots into a bold, crunchy, garlicky, and spicy side dish – nothing like any carrot salad you’ve tried before.
Equipment
- Vegetable Peeler
- Julienne Slicer or Mandoline
- Large Mixing Bowl
- Small Skillet or Saucepan
- Garlic Press
- Spatula
Ingredients
Carrot Salad
- Carrots(about 4 medium carrots)1 lb
- Garlic(pressed)3 cloves
- Neutral Oil(such as sunflower or vegetable oil)2 tbsp
- White or Rice Vinegar1 tbsp
Korean Carrot Salad Seasoning
- Ground Coriander1 tsp
- Sugar1 tbsp
- Salt1 tsp
- Black Pepper¼ tsp
- Cayenne Pepper(optional)¼ tsp
Instructions
- Peel the carrots and julienne them into long, thin strips using a julienne slicer or mandoline. Place them in a large mixing bowl.
- Heat the oil in a small skillet or saucepan over low heat. Add the coriander, sugar, salt, black pepper, and cayenne if using, stirring to combine. Pour in the vinegar – it will sizzle a little, which is completely normal – and cook for about 1 minute, stirring often, until the mixture smells fragrant.
- Turn off the heat, stir in the pressed garlic, and mix it through the hot dressing. This softens its raw bite slightly while keeping that bold garlicky flavor. But don't add garlic while the skillet is still on the heat or it will burn and turn bitter.
- Immediately pour the warm dressing over the carrots. Toss very thoroughly so the strands are evenly coated and the seasoning is distributed throughout the salad.
- Cover and refrigerate for at least 2 hours, or ideally overnight, before serving. The salad is edible right away, but a well-rested salad and a freshly made one are barely the same dish.
Notes
- Pre-shredded store-bought carrots work if you're short on time – just make sure they're firm and fresh, not soft or limp.
- Whole coriander seeds work perfectly here too – just grind them before using. Freshly ground seeds are actually even more aromatic than pre-ground.
- Keep the dressing over gentle heat. It should warm and become fragrant, not aggressively boil.
Nutrition Information
Serving Size: 126 g
| PER SERVING | AVG. QTY* | %DV** |
|---|---|---|
| Calories | 103 kcal | 5% |
| Protein | 1.2 g | 2% |
| Fat | 5.3 g | 8% |
| Saturated | 0.9 g | 5% |
| Unsaturated | 4.4 g | 11% |
| Carbohydrate | 13.8 g | 5% |
| Dietary Fiber | 3.4 g | 14% |
| Sugars | 7.5 g | 8% |
| Sodium | 485 mg | 21% |
* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.
** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.
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