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Korean Carrot Salad

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Korean Carrot Salad is a crunchy, spicy, and tangy side dish made with shredded carrots, garlic, vinegar, and spices. This quick and easy salad is inspired by Korean flavors and popular in Russian and Central Asian cuisine. It’s the perfect cold side dish for grilled meats, rice bowls, or as a refreshing appetizer that gets even better with time.

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

Instructions

  1. Shred or julienne the peeled carrots and place them in a large mixing bowl.
  2. Sprinkle in the salt, sugar, black pepper, and coriander. Toss well to coat.
  3. In a small pan, heat the oil until hot but not smoking.
  4. Pour the hot oil over the carrots to bloom the spices.
  5. Immediately add minced garlic and red pepper flakes. Stir quickly to infuse flavor.
  6. Drizzle in the vinegar and mix thoroughly.
  7. Let the salad marinate for at least 30 minutes at room temperature or refrigerate for deeper flavor.
  8. Garnish with sesame seeds or cilantro before serving, if desired.

Notes

  • Use fresh carrots for the best texture and flavor.
  • Letting the salad sit overnight enhances the taste.
  • Add a splash of soy sauce or sesame oil for variation.
  • Gochugaru adds authentic Korean heat and color.
  • Do not reheat — this salad is meant to be served cold or at room temperature.

Nutrition

Find it online: https://cookedbymaya.com/korean-carrot-salad/