Valentina's Corner
This recipe for korean carrot salad makes the most perfect side. Julienned carrots are seasoned perfectly and mixed with sauteed onions. The flavors in this korean carrots salad are incredible, and they make for the perfect party side dish.
This salad is the best party salad to make ahead of time, just like our classic olivier salad and popular marinated mini mushrooms.
Though misleading with the name, korean carrot salad has no relation to korean cuisine but is actually a classic soviet side salad. Eastern european are always a hit, and this carrot salad is a family favorite. Serve at any occasion and watch it be devoured.
Ingredients for Korean Carrot Salad:
- Carrots – peeled and julienned.
- Onion – diced large onion.
- Garlic – cloves garlic adds incredible flavor to the salad.
- Spices – a blend of salt, paprika, chili powder, ground black pepper, and ground coriander seeds.
- Sugar – balances this incredible carrot salad.
- Vinegar – white vinegar brings acidity to the salad.You can also use rice vinegar.
- Fresh herbs – the finishing touch of cilantro or parsley make this salad perfect.
How to make Carrot Salad
- Julienne the carrots using a mandolin slicer.
- Season the carrots with salt and toss. Set the carrots aside.
- In a warm skillet on medium heat, saute the onions in olive oil and remove from heat. Add in the minced garlic and set aside.
- Once the onions have cooled, add in the remaining seasonings, sugar and vinegar. Whisk to combine.
- Pour the seasoned onions and hot oil over the carrots. Mix to combine and then add fresh cilantro or parsley. Refrigerate for at least 2 hours to let the flavors meld.
Chef’s Tips:
- Cutting the carrots is the key when making the carrot salad. Hold the carrots at a slight angle to get long, thin strands.
- 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.
Serving Suggestions
Meal: This salad is best served as a side to creamy mashed potatoes and baked barbecue legs.
Recipe FAQs
Some recipes require the carrots to be slightly cooked but we find that the recipes have a better crunch when made this way.
You can alter the salt and pepper amount to suit your taste! You can also add cayenne pepper for spice! Taste test the carrot salad before refrigerating.
The carrots can be julienned by hand.
Store & Reheat
Storage. This carrot salad stores well in the fridge. This salad actually only gets better with time as the carrots absorb flavor. Enjoy the salad for up to 2 weeks.
More Salad Recipes
If you enjoyed this carrot salad recipe, be sure to try our other popular salad recipes:
If you tried this korean carrot salad recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Korean Carrot Salad Recipe
Ingredients
- 8 large carrots, julienned
- 1 large onion, finely chopped
- 1/3 cup oil (olive oil or canola)
- 6 garlic cloves, minced
- ½ tsp ground paprika
- ¼ tsp chili powder
- 1 Tbsp granulated sugar
- 1 tsp salt, divided
- 1 Tbsp distilled-white vinegar
- ¼ tsp ground black pepper
- ½ tsp ground coriander
- 1//4 cup fresh herbs (coriander or parsley), finely chopped
Instructions
- Peal and Julienne the carrots. In a large bowl, combine carrots and ½ tsp salt. Set aside.
- 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.
- Once the onions are cooled, add in the pepper, remaining salt, paprika, chili powder, sugar, vinegar, and coriander. Mix well.
- Pour everything over the carrots and toss until completely combined. Refrigerate covered at least 2 hours.
- Add fresh herbs and serve.
- Enjoy, friends.
Notes
- Cutting the carrots is the key when making the carrot salad. Hold the carrots at a slight angle to get long thin strands.
- 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.