Description
Looking for a vibrant, tangy, and slightly spicy side dish that wakes up any meal? This Korean Carrot Salad is a flavorful twist on a classic slaw, known for its bright orange color, garlicky kick, and hint of vinegar and spice. It’s quick to prepare, full of crunch, and gets even better as it sits.
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Ingredients
For the Salad:
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4 large carrots (peeled and julienned)
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2 cloves garlic (minced)
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2 tbsp vegetable or sesame oil
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1 tbsp rice vinegar or white vinegar
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1 tsp sugar or honey
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½ tsp salt
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¼ tsp ground black pepper
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¼ tsp chili flakes or Korean red pepper flakes (gochugaru)
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½ tsp ground coriander (optional, for authentic flavor)
Optional Add-Ins:
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1 tsp soy sauce or tamari
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1 tsp lemon juice
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1 tbsp chopped cilantro or green onions
Instructions
Step 1: Prepare the Carrots
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Peel and julienne carrots using a julienne peeler or grate into thin matchsticks.
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Place in a large mixing bowl and sprinkle with salt. Let sit while preparing the rest.
Step 2: Make the Dressing
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In a skillet, heat oil over medium heat until hot but not smoking.
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Carefully add minced garlic and stir for 10–15 seconds until fragrant.
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Immediately remove from heat and pour over the carrots. Toss to coat.
Step 3: Add Seasonings
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Add vinegar, sugar, black pepper, chili flakes, and coriander (if using).
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Toss everything together until well mixed.
Step 4: Chill and Serve
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Cover and refrigerate for at least 1 hour to let the flavors develop.
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Serve cold or at room temperature, garnished with cilantro or green onions.
Notes
Julienne Finely – Thin strips give the best texture and flavor absorption.
Heat the Oil – Hot oil poured over garlic and spices enhances aroma.
Chill for Flavor – The salad tastes best after resting for at least an hour.
Adjust the Spice – Add more chili flakes for a stronger kick or tone it down as needed.
Use Fresh Garlic – It’s the key to the salad’s bold flavor.
- Prep Time: 15 minutes
- Cuisine: Korean-Inspired