Description

This Korean Carrot Salad is a vibrant and flavorful side dish perfect for adding a spicy, tangy kick to any meal. Featuring julienned carrots marinated with garlic, coriander, paprika, and a touch of heat from crushed red pepper flakes, the salad is enhanced with a hot oil infusion of sautéed onions and finished with sesame seeds and fresh herbs. Quick to prepare and ideal for make-ahead meals, this vegan-friendly recipe brings an irresistible mix of textures and layers of flavor inspired by traditional Korean cuisine.

Ingredients

Scale

Salad

1 pound carrots, peeled and julienned
3 cloves garlic, minced
2 tablespoons sugar
1 teaspoon salt or to taste
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes or to taste
2 tablespoons rice vinegar
1 tablespoon soy sauce

Hot Oil and Garnish

3 tablespoons vegetable oil
1 small onion, thinly sliced
1 tablespoon sesame seeds (optional)
2 tablespoons chopped fresh cilantro or parsley (optional)

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Instructions

Prepare the Carrots: Place the julienned carrots in a large mixing bowl. Add sugar and salt, then toss well to combine. Let the mixture sit for 10 minutes to allow the carrots to soften slightly, enhancing their texture and flavor absorption.
Mix the Spices and Liquids: Stir in the minced garlic, ground coriander, paprika, crushed red pepper flakes, rice vinegar, and soy sauce into the softened carrots, ensuring all ingredients are evenly distributed.
Cook the Onions: In a small skillet, heat the vegetable oil over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until they become lightly golden and fragrant, approximately 3 to 4 minutes. This step releases the onion’s sweetness and enriches the flavor of the salad.
Combine Hot Oil with Salad: Carefully pour the hot oil and cooked onions directly over the carrot mixture. Toss everything gently but thoroughly to coat the carrots evenly with the flavorful oil and onions.
Add Garnishes: Sprinkle the salad with sesame seeds and chopped cilantro or parsley if you choose to use them. These add a nutty aroma and a burst of freshness to the salad.
Chill and Marinate: Cover the bowl and refrigerate the salad for at least 1 hour before serving. This resting time allows the flavors to meld beautifully. For best results and more concentrated flavors, marinate overnight.
Serve: Before serving, toss the salad once more to mix any settled ingredients and enjoy your vibrant Korean Carrot Salad.

Notes

For best flavor, allow the salad to marinate overnight in the refrigerator.
Adjust the amount of crushed red pepper flakes to control the heat according to your preference.
Store the salad in an airtight container in the refrigerator for up to 5 days.