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Korean Carrot Salad

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Korean Carrot Salad is a vibrant, refreshing dish that combines the perfect balance of sweet, tangy, and savory flavors. Made with julienned carrots, sesame oil, apple cider vinegar, and a touch of sugar, this salad is quick to prepare and full of flavor.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Mixing
  • Cuisine: Korean
  • Diet: Vegan

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. Prep the Carrots: Peel the carrots and cut them into thin, julienne strips. A mandoline slicer can be used to get even slices for consistency.
  2. Salt the Carrots: Place the julienned carrots in a mixing bowl and sprinkle them with salt. Let them sit for 10-15 minutes to draw out excess moisture.
  3. Rinse and Drain: After the carrots have rested, rinse them under cold water to remove the excess salt, then drain well.
  4. Make the Dressing: In a separate bowl, combine the apple cider vinegar, sugar, sesame oil, minced garlic, and black pepper. Stir until the sugar is dissolved and the dressing is well mixed.
  5. Combine Ingredients: Add the drained carrots to the bowl with the dressing and toss well to ensure that all the carrots are coated.
  6. Add Seeds and Green Onion: Sprinkle sesame seeds and finely chopped green onions over the salad (if using). Toss again gently to combine.
  7. Marinate: Let the salad sit for about 10 minutes to allow the flavors to meld together and marinate.
  8. Serve: Transfer the Korean Carrot Salad to a serving dish and enjoy fresh as a side dish or snack.

Notes

  • The salad can be made ahead of time, and it tastes even better after marinating for a few hours.
  • If you prefer a spicier version, add chili flakes or gochugaru (Korean chili powder) to the dressing.
  • This salad is naturally gluten-free and vegan.
  • If you want to add more crunch, consider adding toasted nuts or seeds.

Nutrition

Find it online: https://cheftinaskitchen.com/korean-carrot-salad/