Korean Carrot Salad Recipe

Amazing recipe for the classic Korean Carrot Salad. Raw finely julienned carrots seasoned with ground coriander, chili pepper and sautéed onions in oil all mixed together and topped with fresh cilantro.

The crunchy and crispy carrots, lightly fermented will stay fresh if refrigerated for days! Perfect salad recipe to prepare ahead of time for potlucks or parties.

Korean carrot salad recipe in a bwol with fresh chopped herbs and a spoon.

How to make Carrot Salad

Cutting the carrots is the key when making the carrot salad. Hold the carrots at a slight angle to get long thin strands.

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  • Julienne carrots.
  • Season carrots with the ½ teaspoon salt, toss and set aside for the juices and flavors to release from the carrots.
  • Sautee the onions, remove from heat. Stir in the minced garlic and set aside to completely cool.
  • Once the sautéed onions have completely cool, mix in the remaining ingredients.
  • Add the ingredients from the pan over carrots. Mix until salad is combined. Add fresh cilantro or parsley. Refrigerate for at least 2 hours. Enjoy for days.

NOTE: In the traditional carrot salad, the seasonings are added directly to the carrots. I find it easier to mix to combine everything with the oil and onion.

Step by step of how to make this Korean carrot salad recipe.

Carrot salad-

Though the salad originated in Korea, it’s a popular recipe in the Russian and Ukrainian cuisine. The carrot salad is a staple for parties, wedding, and a regular on the restaurant menus. Everyone has their personal touch they put on the salad and personal spin but the basis of the salad is the same –  carrots taken to a whole new level.

Korean carrot salad recipe in a bowl with fresh herbs topped as garnish.

Tools used to make this Carrot Salad Recipe: JULIENNE SLICER, SALAD BOWL

Try these other great salad recipes; Olivier Salad Recipe, Broccoli Cabbage Salad, and  Marinated Mushrooms and Peppers Salad.

GETTING TO KNOW YOU: How do you make your carrot salad? I’d love to hear about it in the comments below. 🙂

5 from 1 vote
Korean Carrot Salad Recipe
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Crispy Korean Carrot Salad Recipe. Great make ahead recipe. 

Servings: 6 servings
Calories: 164 kcal
Author: Valentina's Corner
Ingredients
  • 8 large carrots, julienned
  • ½ tsp salt
  • 1 large onion, finely chopped
  • 1/3 cup oil (olive oil or Canola)
  • 6 garlic cloves, minced
  • ¼ tsp pepper
  • ½ tsp paprika
  • ¼ tsp chili pepper
  • 1 Tbsp sugar
  • ½ tsp salt
  • 1 Tbsp vinegar
  • ½ tsp ground pepper
  • ½ tsp ground coriander
  • 1//4 cup fresh herbs (coriander or parsley), finely chopped
Instructions
  1. Peal and Julienne the carrots. In a large bowl, combine carrots and ½ tsp salt. Set aside.

  2. Finely chop the onion. In a skillet, heat oil. Once hot, sauté the onions until completely cooked and tender. Remove skillet from heat and mix in minced garlic.

  3. Once the onions are cooled, add in the pepper, salt, paprika, chili pepper, sugar, vinegar, pepper and coriander.  Mix well.

  4. Pour everything over the carrots and toss until completely combined.  

    Refrigerate covered at least 2 hours. 

  5. Add fresh herbs and serve.

  6. Enjoy, friends.
Recipe Notes

Add additional salt if desired. 

Nutrition Facts
Korean Carrot Salad Recipe
Amount Per Serving
Calories 164 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Sodium 445mg 19%
Potassium 299mg 9%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 6g
Protein 1g 2%
Vitamin A 273.6%
Vitamin C 9.3%
Calcium 3.6%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Valentina's Corner

Show 4 Comments
  • Toria 11/08/2018, 4:43 pm

    Best salad! Made it today and will defiantly make it again!! Made extra to enjoy all weekend 😉

    • Valentina's Corner 11/09/2018, 12:05 am

      Thanks so much, Toria! So glad you enjoyed it and I am liking the extra salad idea for the weekend. 😉

  • Lora 10/10/2018, 6:06 pm

    It’s interesting how everyone has their own version of Korean carrot salad recipe. We just happened to finish ours today.
    When we sauté the onions, we just quarter the onion and let them fry in olive oil on both sides and then pull that onion out since it already released its juices. Then we throw in some raw sesame seeds into the hot oil and later ones you see it’s browning up, put in a little bit of diced up habanero pepper for the spice instead of powdered chili and paprika peppers. Let it fry for 30-45 seconds and take off heat. Cover carrots mixture (with salt sugar coriander and black pepper) with that hot oil containing sesame seeds and habanero or (another pepper ) and mix well then add 1-3tsp vinegar essence at the end. Mix with hands again. Measurements depends on how much lb of carrots you’re using and of course your taste.

    Also, the salad tastes way juicier and is tastier when made from farm fresh carrots.

    Valentina, thank you for sharing your version of the carrot salad. It’s a “must” side dish with plov.

    • Valentina's Corner 10/11/2018, 6:16 pm

      Thanks so much for your version, Lora. I love that everyone has their tweaks on certain recipes. 🙂

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