Description
A vibrant and tangy Korean Carrot Salad made with julienned carrots and a flavorful spiced oil dressing.
Ingredients
Scale
- 6 large carrots, peeled and julienned
- 4 cloves garlic, minced
- 1 small onion, sliced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon white vinegar
- ½ teaspoon ground coriander
- ½ teaspoon black pepper
- ½ teaspoon red chili flakes (adjust to taste)
- 4 tablespoons sunflower oil (or neutral oil)
- 1 tablespoon soy sauce (optional for umami)
Instructions
- Prepare the carrots; the key to a great Korean Carrot Salad lies in the cut. Use a julienne slicer or grater to shred the carrots into thin matchsticks. You want them uniform for a good texture and even marinade absorption.
- Season and rest; in a large bowl, toss the carrots with salt and sugar. Let them sit for about 20–30 minutes. This softens them slightly and helps release moisture, intensifying the flavor.
- Infuse the oil; while the carrots rest, heat the oil in a small skillet over medium heat. Add the sliced onion and sauté until golden brown, about 5–7 minutes. This step adds a mild sweetness to the oil. Remove the onions and discard (or snack on them!).
- Flavor boost; while the oil is still warm, pour it directly over the minced garlic, chili flakes, coriander, and black pepper in a small bowl. This sizzles the spices and garlic, blooming their aroma without burning.
- Combine any excess liquid from the carrots. Pour the warm spiced oil mixture over the carrots. Add vinegar and soy sauce (if using). Toss everything thoroughly to coat.
- Chill and marinate the salad; refrigerate for at least 4 hours—overnight is best. This gives the carrots time to soak up all the zippy, bold flavors.
- Serve chilled or at room temperature. It pairs beautifully with grilled lamb, rice dishes, or simply on its own with warm flatbread.
Notes
- This dish is best prepared a day in advance to enhance the flavors.
- Adjust the spice level by modifying the amount of red chili flakes according to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: salad
- Method: mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3 grams
- Sodium: 400 milligrams
- Fat: 9 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 9 grams
- Fiber: 2 grams
- Protein: 1 gram
- Cholesterol: 0 milligrams