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–+ servings

Korean Carrot Salad

Carissa Erzen
This Korean Carrot Salad is the perfect blend of salty, savory, sweet, and acidic flavors. Fried onions and garlic balance the sweet & crunchy carrots in this super simple side dish.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Marination Time 6 hours
Total Time 6 hours 35 minutes
Course Salad, Side Dish
Cuisine Korean, Russian
Servings 4 servings
Calories 135 kcal

Ingredients
  

  • 1 pound carrots, shredded
  • 1 teaspoon kosher salt, plus one small pinch
  • 1 tablespoon granulated sugar
  • 1 teaspoon coriander powder
  • ½ teaspoon cayenne pepper
  • 2 tablespoon apple cider vinegar
  • 2 tablespoon olive oil
  • ½ cup red onion, diced (from about half a medium red onion)
  • 3 cloves garlic, minced
  • ¼ cup cilantro leaves (optional topping)

Instructions
 

  • Peel the carrots. Shred or continue to peel then thinly slice the carrots so they’re about 1 to 3 inches long.
    Toss the carrots in a bowl with the salt, sugar, coriander powder, cayenne pepper, and apple cider vinegar. Mix it well to combine everything. Set aside at room temperature while the onions are prepared.
  • Heat the olive oil in a large skillet on medium heat.
    Once you can feel that it’s hot by holding your hand a couple inches above the pan, add the diced red onion and one pinch of kosher salt.
    Cook, stirring frequently, until the onions have softened and turned golden brown, after about 10 minutes. Keep a close eye on the onions, and turn down the heat a little if they start to turn brown too quickly, or if the olive oil begins to smoke.
  • Add the minced garlic and cook, stirring, for one more minute.
  • Remove the skillet from the heat and allow the onion and garlic to cool to room temperature.
  • Mix the onion and garlic with the shredded carrots.
    Allow to chill in the fridge for at least two hours. For the best flavor, allow the carrots to marinate in the fridge overnight, for at least 6 hours.
  • Just before serving, top with the optional cilantro leaves. Enjoy!!

Notes

  • For the best flavor, allow your Korean carrot salad to marinate overnight in the fridge for 8 to 12 hours. This will allow the marinade to soak into the carrots and develop a rich flavor. 
  • If you don’t have apple cider vinegar, you can use white vinegar or rice vinegar instead. 
  • If you enjoy spicy food, try adding a tablespoon (or more) of gochujang to the carrot marinade.

Nutrition

Serving: 1 servingCalories: 135kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 662mgPotassium: 423mgFiber: 4gSugar: 9gVitamin A: 19116IUVitamin C: 9mgCalcium: 52mgIron: 1mg
Keyword Korean carrot salad
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