Korean Carrot Salad Recipe
A korean carrot salad is a classic and delicious salad recipe that is a staple at every Slavic gathering. Crisp carrots are marinated in seasoned garlic oil, and the result is a perfect, crunchy, zesty salad.
Ingredients
- 6 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
- 2 Tbsp granulated sugar
- 1 tsp salt, divided
- 2 Tbsp distilled-white vinegar
- ¼ tsp ground black pepper
- ½ tsp ground coriander
- 1//4 cup fresh herbs (coriander or parsley), finely chopped
Instructions
- Use a handheld julienne slicer and shred the peeled carrots.
- In a large bowl, combine the shredded carrots and ½ tsp of salt.
- In a skillet, heat the oil. Once hot (not burning), add the chopped onion and cook until tender. Remove the pan from the heat and stir in minced garlic.
- Once the onions are slightly cooled, stir in the remaining seasonings, along with the sugar and vinegar.
- Pour the oil mixture over the carrots and toss until mixed thoroughly. Cover and refrigerate for at least 2 hours.
- Garnish with fresh herbs, serve, and enjoy!
Notes
- Taste as you go. After mixing all the ingredients, taste the carrots before marinating. Keep in mind that the flavors do deepen as the carrots sit in the fridge. Do be careful not to oversalt.
- Choose fresh carrots. Go for crisp, naturally sweet carrots rather than ones that have been sitting in the fridge for a while.
- Turn up the heat. Add a pinch of red pepper flakes to give the salad a little extra kick.
- Let it marinate. For the best flavor, allow the salad to chill for at least 2 hours. Even better, refrigerate it for 1–2 days so the flavors can fully develop.
- Store properly. Keep the carrot salad in an airtight container in the refrigerator for up to 5 days—the flavor only gets better over time!