Name: Korean Carrot Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Korean
Ingredients: 4 large carrots, peeled and julienned; 2 cloves garlic, minced; 2 tbsp rice vinegar; 1 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp vegetable oil; 1/2 tsp sugar; 1/4 tsp ground coriander; 1/4 tsp ground black pepper; 1/4 tsp chili flakes (adjust to taste); 1 tbsp toasted sesame seeds; Optional: fresh cilantro or scallions for garnish

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A Zesty, Crunchy Salad with Bold Garlic, Sesame, and Chili Flavors

Short Description

Korean Carrot Salad delivers a vibrant blend of crunchy carrots infused with the heat of chili flakes, the punch of garlic, and the depth of sesame and soy. This quick-pickled, cold salad is perfect as a side dish, appetizer, or plant-based snack with bold, satisfying flavor.

Why You’ll Love This Recipe

Packed with bold flavors – a dynamic mix of garlic, sesame oil, vinegar, and spices.
Quick and easy – just 20 minutes of prep plus chilling.
Versatile side dish – pairs well with Asian or grilled dishes.
Naturally vegan and gluten-free – easily suits various diets.
Perfect texture – crisp carrots with a slightly pickled tang.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 large carrots, peeled and julienned
2 cloves garlic, minced
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp vegetable oil
1/2 tsp sugar
1/4 tsp ground coriander
1/4 tsp ground black pepper
1/4 tsp chili flakes (adjust to taste)
1 tbsp toasted sesame seeds
Optional: fresh cilantro or scallions for garnish

Directions

Place the julienned carrots in a large bowl.
Heat the vegetable oil in a small skillet until hot. Add the minced garlic and cook just until fragrant. Pour the hot garlic oil over the carrots.
Add rice vinegar, soy sauce, sesame oil, sugar, coriander, black pepper, and chili flakes to the bowl.
Toss everything well to combine.
Sprinkle with toasted sesame seeds and toss again.
Chill in the refrigerator for at least 30 minutes before serving to allow flavors to develop.
Garnish with fresh cilantro or chopped scallions if desired and serve cold.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes (plus chilling)

Variations

Less spicy: Reduce or omit the chili flakes for a milder version.
Add crunch: Mix in thinly sliced bell pepper or cucumber.
Make it sweet: Add a touch more sugar or use honey for a sweeter balance.
Boost protein: Add tofu strips or chopped peanuts.
Flavor twist: Try with a splash of lime juice or grated ginger.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: This salad is served cold and should not be reheated.

FAQs

Is this salad traditionally Korean?

It’s inspired by Korean flavors but was popularized in the former Soviet Union by Korean immigrants and is now a common Eastern European side dish.

Can I use pre-shredded carrots?

Yes, but freshly julienned carrots offer better texture and flavor absorption.

Is the chili level very hot?

The heat is moderate. Adjust the chili flakes to your personal taste.

Can I make this salad ahead of time?

Yes, in fact, the flavors improve after chilling for a few hours or overnight.

What can I use instead of rice vinegar?

White wine vinegar or apple cider vinegar are good substitutes.

How long does this salad last in the fridge?

It keeps well for up to 3 days when stored properly.

Can I use garlic powder instead of fresh garlic?

Fresh garlic is recommended for the best flavor, especially when infused in hot oil.

Is this salad gluten-free?

Yes, if you use gluten-free soy sauce or tamari.

What dishes pair well with this salad?

It pairs beautifully with grilled meats, rice dishes, or dumplings.

Can I serve this warm?

It’s traditionally served cold or at room temperature for the best texture and flavor.

Conclusion

Korean Carrot Salad is a bold, flavorful dish that combines zesty seasonings with crunchy texture for a vibrant, quick-prep side or snack. Its unique blend of sesame, garlic, chili, and vinegar makes it an exciting addition to any meal, offering both nutrition and a kick of spice.

Korean Carrot Salad

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Author: Mia
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

A bold and zesty Korean-inspired carrot salad packed with garlic, sesame, and chili for a crunchy, flavorful side dish.

Instructions

In a large bowl, place julienned carrots.
Heat the vegetable oil in a small skillet until hot. Add minced garlic and cook just until fragrant, then pour over the carrots.
Add rice vinegar, soy sauce, sesame oil, sugar, coriander, black pepper, and chili flakes.
Toss everything well to combine. Sprinkle with sesame seeds and mix again.
Let chill in the fridge for at least 30 minutes to allow flavors to meld.
Garnish with chopped cilantro or scallions if desired and serve cold.