Korean Carrot Salad Recipe
This Korean Carrot Salad is a vibrant, tangy, and slightly spicy salad featuring julienned carrots seasoned with garlic, vinegar, and aromatic spices. It combines the crunchiness of fresh carrots with the warmth of cumin and coriander, balanced by the acidity of rice wine vinegar and the nuttiness of sesame seeds, making it a refreshing and flavorful side dish or snack.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes plus 30 minutes chilling time
- Yield: 4-6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
Vegetables
- 3 whole big fat carrots (about 1.5 pounds)
- ¼ cup minced Vidalia onion
- 3 cloves garlic (3 big cloves or 5 smaller ones)
Spices and Seasonings
- 1 teaspoon kosher salt, divided (more or less to taste)
- ½ teaspoon sugar
- ½ teaspoon black pepper
- ¼ teaspoon cumin
- ½ teaspoon coriander
- A few shakes of red pepper flakes or cayenne pepper (as much or as little as you enjoy)
Liquids and Oils
- 3 tablespoons rice wine vinegar or regular vinegar (more or less to taste)
- 3 tablespoons avocado or olive oil
Additional
- 1 tablespoon sesame seeds, divided
- 3 tablespoons fresh parsley or more to taste
Instructions
- Prepare the Carrots: Peel and julienne the carrots into thin, uniform sticks to ensure even seasoning and a pleasing texture in the salad.
- Salt and Rest: Place the julienned carrots in a bowl and sprinkle with half of the kosher salt. Toss well and let them rest for about 10-15 minutes to draw out excess moisture and soften the carrots slightly.
- Make the Dressing: While the carrots rest, finely mince the garlic cloves and Vidalia onion. In a separate small bowl, combine the minced garlic and onion with rice wine vinegar, sugar, black pepper, cumin, coriander, red pepper flakes, and the remaining salt. Mix well to create a flavorful dressing.
- Toast Sesame Seeds: In a dry skillet over medium heat, lightly toast the sesame seeds for 1-2 minutes until fragrant and golden, shaking the pan often to prevent burning.
- Combine Ingredients: Drain any liquid released by the carrots. Add the dressing, avocado or olive oil, half of the toasted sesame seeds, and finely chopped fresh parsley to the carrots. Toss thoroughly to coat everything evenly.
- Adjust Seasonings: Taste the salad and adjust salt, vinegar, and spice levels according to your preference, adding more vinegar or red pepper flakes if desired.
- Chill and Serve: For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Garnish with the remaining sesame seeds and additional parsley if desired.
Notes
- You can substitute rice wine vinegar with apple cider vinegar or white vinegar in a pinch.
- Adjust the sweetness by varying the sugar amount according to your taste preferences.
- For a nuttier flavor, you can add toasted walnuts or almonds as a topping.
- This salad improves in flavor when allowed to marinate for a few hours or overnight in the fridge.
Keywords: Korean carrot salad, spicy carrot salad, vegan Korean salad, carrot side dish, tangy carrot salad, winter salad, healthy carrot salad
Find it online: https://mjrecipe.com/korean-carrot-salad-recipe/