Description
Korean Carrot Salad is a vibrant and flavorful side dish featuring shredded carrots tossed with a tangy and spicy dressing made from vinegar, garlic, and a blend of warm spices. This salad is crispy, refreshing, and easy to prepare, perfect for complementing grilled meats or enjoyed as a light, healthy snack.
Ingredients
Scale
Vegetables
- 3 whole big fat carrots (about 1.5 pounds)
- ¼ cup minced Vidalia onion
- 3 cloves garlic (3 big cloves or 5 smaller ones)
Spices and Seasonings
- 1 teaspoon kosher salt, divided (more or less to taste)
- ½ teaspoon sugar
- ½ teaspoon black pepper
- ¼ teaspoon cumin
- ½ teaspoon coriander
- A few shakes of red pepper flakes (or cayenne pepper, as much or as little as you enjoy)
Other Ingredients
- 3 tablespoons rice wine vinegar or regular vinegar (more or less to taste)
- 3 tablespoons avocado or olive oil
- 3 tablespoons fresh parsley (or more to taste)
- 1 tablespoon sesame seeds, divided
Instructions
- Prepare the Carrots: Peel and grate the carrots finely or julienne into thin matchsticks, depending on your preferred texture. Place them in a large mixing bowl.
- Add Salt and Sugar: Sprinkle ½ teaspoon of kosher salt and ½ teaspoon of sugar onto the carrots. Toss well to combine. This step helps to soften the carrots and balance flavors. Let it sit for about 10-15 minutes, then drain any excess liquid.
- Prepare the Dressing: Mince the garlic and Vidalia onion very finely. In a small bowl, whisk together the rice wine vinegar, avocado or olive oil, remaining ½ teaspoon kosher salt, black pepper, cumin, coriander, and red pepper flakes according to your spice preference.
- Toss Salad: Add the minced garlic and onion to the bowl of carrots. Pour the dressing over the carrots and toss thoroughly to ensure every strand is coated with the flavorful dressing.
- Finish with Seeds and Herbs: Toast ½ tablespoon of sesame seeds lightly in a dry skillet until golden and fragrant, then sprinkle them along with fresh chopped parsley and the remaining sesame seeds over the salad. Toss gently to distribute evenly.
- Chill and Serve: Allow the salad to marinate for at least 30 minutes in the refrigerator to develop the flavors fully. Serve chilled or at room temperature as a refreshing side or snack.
Notes
- You can adjust the vinegar and oil quantities to match your preferred acidity and richness.
- If you prefer a milder salad, reduce or omit the red pepper flakes.
- The salad improves in flavor after resting, so prepare it ahead of time if possible.
- Vidalia onions add sweetness, but any mild onion will work.
- This salad keeps well in the refrigerator for up to 3 days.
Keywords: Korean carrot salad, carrot side dish, Korean salad, spicy carrot salad, healthy side dish