Korean Carrot Salad: A Vibrant and Easy Ultimate Recipe

Introduction

Korean Carrot Salad is a vibrant and flavorful side dish that’s quick to prepare and full of bold tastes. This refreshing salad combines crunchy carrots with a tangy, garlicky dressing for a perfect balance of sweet and savory. It’s a great addition to any meal or a tasty snack on its own.

Ingredients

• 4 medium carrots, julienned
• 1 tablespoon salt
• 3 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon ground black pepper
• 1-2 tablespoons sesame seeds
• 2 green onions, finely chopped (optional)

Instructions

1. Step 1: Peel the carrots and cut them into thin, julienne strips. Using a mandoline can help achieve even slices.
2. Step 2: Place the julienned carrots in a mixing bowl and sprinkle with salt. Let them sit for 10-15 minutes to draw out excess moisture.
3. Step 3: Rinse the carrots under cold water to remove the salt, then drain them well.
4. Step 4: In a separate bowl, combine apple cider vinegar, sugar, sesame oil, minced garlic, and ground black pepper. Stir until the sugar dissolves.
5. Step 5: Add the drained carrots to the dressing. Toss thoroughly to coat all the carrot strips.
6. Step 6: Sprinkle sesame seeds and chopped green onions over the salad, if using, and toss lightly again.
7. Step 7: Let the salad marinate for about 10 minutes to allow the flavors to meld.
8. Step 8: Transfer to a serving dish and enjoy fresh.

Tips & Variations

• For extra crunch, add a handful of chopped toasted peanuts or walnuts.
• Adjust the amount of garlic to suit your taste, or add a pinch of chili flakes for heat.
• If you prefer a milder flavor, reduce the amount of vinegar slightly.
• Replace apple cider vinegar with rice vinegar for a slightly different tang.

Storage

Store the Korean carrot salad in an airtight container in the refrigerator for up to 2 days. The flavors deepen over time, but the carrots may lose some crunch. Serve chilled or at room temperature. It is best enjoyed fresh for maximum crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of vinegar?

Yes, you can substitute apple cider vinegar with rice vinegar or white wine vinegar. Each will slightly change the flavor, but all work well in this salad.

How long can I store the salad?

Keep the salad refrigerated in a sealed container for up to 2 days. It’s best eaten fresh, but it will still taste good after a day or two, although the carrots might soften.

Korean Carrot Salad: A Vibrant and Easy Ultimate Recipe

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4.9 from 98 reviews

Korean Carrot Salad is a refreshing and tangy side dish featuring julienned carrots tossed in a flavorful dressing of apple cider vinegar, sesame oil, garlic, and spices. This vibrant salad is easy to prepare, offering a perfect balance of sweet, sour, and nutty flavors, enhanced by sesame seeds and optional green onions. Ideal as a light appetizer or a crisp accompaniment to various meals, it brings a delightful crunch and bright taste to your table.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Korean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 medium carrots, julienned
• 1 tablespoon salt

Dressing

• 3 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon ground black pepper

Garnish

• 1–2 tablespoons sesame seeds
• 2 green onions, finely chopped (optional)

Instructions

1. Prep Carrots: Peel the carrots and slice them thinly into julienne strips using a knife or mandoline for uniformity.
2. Salt Carrots: Place the julienned carrots into a mixing bowl and sprinkle with salt. Let them rest for 10-15 minutes to draw out excess moisture, which helps keep the salad crisp.
3. Rinse and Drain: After resting, rinse the salted carrots thoroughly under cold water to remove excess salt, then drain well to prevent the salad from becoming watery.
4. Make Dressing: In a separate bowl, combine apple cider vinegar, sugar, sesame oil, minced garlic, and ground black pepper. Stir until the sugar has completely dissolved and the dressing is well mixed.
5. Combine Ingredients: Add the drained carrots to the bowl with the dressing and toss thoroughly, ensuring every carrot strip is evenly coated with the flavorful mixture.
6. Add Seeds and Onion: Sprinkle in the sesame seeds and, if using, the finely chopped green onions. Toss lightly to evenly distribute the garnish without crushing the ingredients.
7. Marinate: Allow the salad to sit for about 10 minutes to let the flavors meld together for an enhanced taste experience.
8. Serve: Transfer the marinated Korean carrot salad to a serving dish and enjoy it fresh as a vibrant, crunchy side dish.

Notes

• For a spicier kick, add a pinch of red chili flakes or finely chopped fresh chili to the dressing.
• Julienning the carrots thinly ensures the dressing absorbs well and provides the best texture.
• Use toasted sesame seeds for a more aromatic garnish.
• This salad keeps well refrigerated for up to 2 days but is best enjoyed fresh.
• Green onions are optional but add a mild onion flavor and color contrast.

Keywords: Korean carrot salad, Korean side dish, vegan salad, no-cook salad, sesame carrot salad, quick Korean recipes, healthy carrot salad