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
Can carrots in korean carrot salad be cooked?
Some recipes require the carrots to be slightly cooked but we find that the recipes have a better crunch when made this way.
Can the seasoning be adjusted?
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.
Can this carrot salad be made without a mandolin slicer?
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:
- Caesar Salad Recipe
- Grilled Chicken Salad Recipe
- Southern Chicken Salad Recipe
- Greek Salad Recipe
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
Author: Valentina
4.84 from 6 votes
Crispy Korean Carrot Salad Recipe. Great make ahead recipe.
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 15 minutes minutes
Servings: 6 servings
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
US Customary – Metric
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.
Nutrition
164kcal Calories12g Carbs1g Protein12g Fat445mg Sodium299mg Potassium2g Fiber6g Sugar13680IU Vitamin A7.7mg Vitamin C36mg Calcium0.4mg Iron
- Full Nutrition Label
Nutrition Facts
Korean Carrot Salad Recipe
Amount Per Serving
Calories 164Calories from Fat 108
% Daily Value*
Fat 12g18%
Sodium 445mg19%
Potassium 299mg9%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 6g7%
Protein 1g2%
Vitamin A 13680IU274%
Vitamin C 7.7mg9%
Calcium 36mg4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course: Salad, Side Dish
Cuisine: Russian
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Leave a comment
18 comments
- Rebekah
Delicious! Complex flavors in a simple preparation. I grate my carrots for ease. Keeps well for days in the fridge. Very similar to something I had in central Asia. Highly recommend!
- Reply
- Valentina’s Corner
I’m so glad you enjoyed the easy recipe, Rebekah. Thanks so much for visiting our online kitchen.
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