Home » Meal Type » Extra Bites » Korean Carrot Salad

Korean Carrot Salad


This Korean carrot salad is made in 15 minutes; it’s delicious with fresh carrot crunch and delightful coriander flavor.

Jump to Recipe
white bowl with grated carrots and spices

Before any recipe details, a couple of notes on this salad. This spicy carrot salad is well-known as “Korean salad” in Russia and is often served on special occasions.

Recipe Features

  • fresh salad made with simple all-year-available ingredients
  • perfect for making ahead and serving later
  • easy and extra flavorful, packed with veggies

Ingredients-What You Need

tabletop with ingredients to make salad: carrots, spices, onion, oil

Carrots. Large-sized are easier to peel this way.
Coriander. Ground, or seeds. The key ingredient!
Garlic. Freshly minced. You will need three cloves.
Onion. Choose mild-tasting onion, like sweet Vidalia.
Optional. Cayenne pepper.

How to Make Carrot Salad with Coriander

Step 1. Peel the carrots into long strands—place them in the large bowl. 

white cooktop with glass bowl filled with julienne sliced carrots

Step 2. Heat skillet on medium-high heat. Add oil, add onions. Cook till caramelized and slightly brown, approx 4-6 minutes. Turn the cooktop off, add garlic, spices, vinegar, sugar, stir. 

cast iron skillet with diced and browned onions

Step 3. Add hot oil with onions and spice to the bowl with carrots. Mix to combine and ensure all carrots are coated in spices.  

glass mixing bowl with shredded carrots, spices and large wooden spoon for mixing

Step 4. Transfer to an airtight glass container or mason jar. Refrigerate for a minimum of 2 hours or till the next day. 

close up photo of the fork filled with shredded carrot salad

Tips For Success

  • This recipe requires carrots to be sliced a particular way, into long strands. To achieve this, use a mandoline, julienne peeler, or Korean carrot grater. Using a knife and cutting carrots into a skinny matchstick shape will work but could be too time-consuming. The food processor or box grater won’t work, unfortunately.
  • I recommend using a neutral oil that is high-heat stable, like avocado oil.
  • Tips on the vinegar. I used apple cider vinegar since it’s a staple ingredient in my kitchen. Feel free to use white vinegar.
  • Since it’s not always easy to find coriander seeds, I used ground coriander. If you have access to whole coriander seeds, feel free to use them. You will need to crush them and reduce the amount in half.
  • Dice onions small, this way they will caramelize easier and won’t overpower this salad.
  • If you like your food hot and spicy, feel free to add a dash of cayenne pepper.
  • This salad tastes the best after marinating in the fridge at least for 2 hours, and tastes even better if you can wait till the next day.
  • Store in the air-tight glass container or mason jar.
Mason jar filled with grated carrots with spices

More Salad Recipes

Did you try this recipe? I love hearing from you! Don’t forget to rate and leave a comment below.

white serving bowl filled with grated carrots mixed with spices

Korean Carrot Salad

Natalia-Flavorful Home
This Korean carrot salad is made in 15 minutes; it's delicious with fresh carrot crunch and delightful coriander flavor.
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Side Dish
Cuisine Russian
Servings 4
Calories 235 kcal

Ingredients
  

  • 5 carrots large, peeled the julienned way
  • 6 tbsp avocado oil
  • 1/2 sweet Vidalia onion finely diced
  • 3 garlic cloves fresh, minced
  • 1 tsp coconut sugar (or brown sugar)
  • 1 1/2 tsp coriander powder
  • 1/2 tsp salt
  • 1/4 cup apple cider vinegar
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper optional ingredient

Instructions
 

  • Prep carrots. Peel the carrots into long strands—place them in the large bowl. 
  • Prep onion. Heat skillet on medium-high heat. Add oil, add onions. Cook till caramelized and slightly brown, approx 4-6 minutes. Turn the cooktop off, add garlic, spices, vinegar, sugar, stir. 
  • Combine Ingredients. Add hot oil with onions and spice to the bowl with carrots. Mix to combine and ensure all carrots are coated in spices.  
  • Store. Transfer to an airtight glass container or mason jar. Refrigerate for a minimum of 2 hours or till the next day. 

Notes

This recipe requires carrots to be sliced a particular way, into long strands. To achieve this, use a mandoline, julienne peeler, or Korean carrot grater. Using a knife and cutting carrots into a skinny matchstick shape will work but could be too time-consuming. The food processor or box grater won’t work, unfortunately.
I recommend using a neutral oil that is high-heat stable, like avocado oil.
Tips on the vinegar. I used apple cider vinegar since it’s a staple ingredient in my kitchen. Feel free to use white vinegar.
Since it’s not always easy to find coriander seeds, I used ground coriander. If you have access to whole coriander seeds, feel free to use them. You will need to crush them and reduce the amount in half.
Dice onions small, this way they will caramelize easier and won’t overpower this salad.
If you like your food hot and spicy, feel free to add a dash of cayenne pepper.
This salad tastes the best after marinating in the fridge at least for 2 hours and tastes even better if you can wait till the next day.
Store in the air-tight glass container or mason jar in the fridge. 

Nutrition

Calories: 235kcalCarbohydrates: 11gProtein: 1gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 347mgPotassium: 299mgFiber: 3gSugar: 5gVitamin A: 12792IUVitamin C: 6mgCalcium: 40mgIron: 1mg
Tried this Recipe? Leave us a Comment!
Natalia | Flavorful home
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document easy real food recipes perfect for busy families. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!

Get new recipes and tips via email
when you subscribe!

Leave a Reply
Recipe Rating




Quick Search