Name: Korean Carrot Salad
Prep time: 15 min
Total time: 45 min
Cuisine: Korean-inspired
Ingredients: 4–5 medium fresh carrots, peeled and julienned or shredded; 2–3 garlic cloves, minced; 2–3 tbsp vegetable oil or sunflower oil; 1½ tbsp white vinegar or rice vinegar; 1 tsp sugar; ½ tsp salt (or to taste); ¼ tsp ground black pepper; ½ tsp ground coriander; ¼–½ tsp red pepper flakes or Korean chili flakes (gochugaru), to taste; Optional garnish: sesame seeds or chopped fresh cilantro

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Korean Carrot Salad is one of my favorite quick side dishes to make when I want something crunchy, spicy, and full of flavor. I love how simple it is — shredded carrots tossed in a zesty dressing with garlic, vinegar, and spices. It’s bright, refreshing, and has just the right balance of sweet, sour, and heat. Even though it’s inspired by Korean flavors, it has become a beloved staple across many kitchens because it’s so easy and delicious.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly versatile and comes together in minutes. The carrots stay crisp, the dressing is tangy and garlicky, and the touch of spice makes it irresistible. I often make it ahead of time because it tastes even better after sitting for a few hours as the flavors meld together. It’s perfect on its own, as a salad, or as a side to grilled meats, rice dishes, or sandwiches.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh carrots, peeled and shredded (julienned if possible)
Garlic, minced
Vegetable oil or sunflower oil
White vinegar or rice vinegar
Sugar
Salt
Ground black pepper
Ground coriander
Red pepper flakes (or Korean chili flakes, gochugaru)
Optional garnish: sesame seeds or fresh cilantro

Directions

I start by peeling and finely shredding the carrots using a julienne peeler or grater, then placing them in a large bowl.
I add salt, sugar, black pepper, and coriander, tossing the carrots to coat evenly.
I heat the oil in a small pan until it’s hot but not smoking, then pour it directly over the carrots — this helps bloom the spices and gives the salad its distinctive aroma.
I add the minced garlic and red pepper flakes right after the hot oil hits the carrots, stirring everything quickly so the flavors infuse beautifully.
I drizzle in the vinegar and mix again until all the carrots are evenly coated.
I let the salad rest for at least 30 minutes at room temperature, or longer in the fridge, before serving.

Servings and Timing

This recipe serves about 4–6 people. It takes around 15 minutes to prepare and benefits from at least 30 minutes of marinating time before serving.

Variations

Sometimes I add a splash of soy sauce or sesame oil for an extra layer of flavor. I’ve also tossed in thinly sliced onions or a handful of chopped cilantro for a fresh twist. For a more traditional kick, I sprinkle in a pinch of Korean chili flakes (gochugaru) — it gives the salad a gorgeous red color and smoky depth.

Storage/Reheating

I store this salad in an airtight container in the fridge for up to 4 days. It actually tastes better the next day as the flavors continue to develop. I never reheat it — it’s meant to be enjoyed cold or at room temperature, keeping the carrots crisp and refreshing.

FAQs

Is Korean Carrot Salad actually from Korea?

Despite its name, this salad originated from Soviet-era adaptations of Korean flavors. It’s now popular across Eastern Europe and Central Asia as a Korean-inspired dish.

Can I make it less spicy?

Yes, I simply reduce or skip the red pepper flakes for a milder version that’s still flavorful from the garlic and vinegar.

What kind of oil works best?

I prefer using a neutral oil like sunflower or vegetable oil since it allows the garlic and spices to shine.

Can I use pre-shredded carrots?

I can, but I prefer shredding them fresh — they’re juicier, crunchier, and absorb the dressing better.

How long should I let it marinate?

At least 30 minutes is ideal, but if I have time, I like letting it rest overnight for maximum flavor.

Conclusion

Korean Carrot Salad is the perfect mix of tangy, spicy, and fresh. I love how it livens up any meal with its crunch and vibrant flavor. It’s simple, budget-friendly, and full of personality — a salad I come back to again and again whenever I want something light yet bold on my table.