Description
Spicy Korean Carrots is a vibrant and flavorful salad made with julienned carrots tossed in a tangy and spicy dressing featuring white vinegar, smoked paprika, cayenne pepper, coriander, and garlic. Heated olive oil infused with diced onions is poured over the carrot mixture to release the aromatic spices, creating a bold and addictive side dish or appetizer. This no-cook recipe is easy to prepare, requires minimal ingredients, and develops the best flavors when refrigerated for several hours.
Ingredients
Scale
Carrot Salad
- 2.2 lbs (1000 grams) carrots, julienned
- 3-4 tablespoons white vinegar
- 2 teaspoons kosher salt (or less if using table salt)
- 1 tablespoon granulated sugar
- 2 teaspoons smoked paprika
- 1/4 to 1/2 teaspoon cayenne pepper, to taste
- 1 teaspoon ground coriander seeds
- 1 teaspoon freshly ground black pepper
- 5 cloves garlic, peeled and pressed
Infused Oil
- 2/3 cup light olive oil (or any neutral oil)
- 1 large onion, diced
Instructions
- Prepare Carrots: Peel and julienne 2.2 lbs of carrots using a julienne slicer or carefully by hand with a large chef’s knife. To julienne by hand, cut carrots into 4-inch slices about 1/8 inch thick, then slice these into thin long strips. Place all julienned carrots in a large mixing bowl.
- Add Dry Ingredients and Spices: Add 3-4 tablespoons white vinegar, 2 teaspoons kosher salt, 1 tablespoon sugar, 2 teaspoons smoked paprika, 1/4-1/2 teaspoon cayenne pepper (to taste), 1 teaspoon ground coriander seeds, 1 teaspoon freshly ground black pepper, and the pressed or minced garlic cloves on top of the carrots.
- Sauté Onion: Heat 2/3 cup olive oil in a skillet over medium heat. Add the diced onion and sauté, stirring frequently, until the onions turn golden brown. Using a slotted spoon, remove the onions and discard or save for another use.
- Infuse Oil Over Carrots: Reheat the remaining oil until it is nearly smoking. Carefully pour about 1/2 cup of this hot oil over the carrot and spice mixture. This step extracts and releases the flavors of the spices and garlic directly into the salad. Discard any leftover oil or reserve it for another recipe.
- Toss and Adjust Seasonings: Using two large forks or gloved hands, thoroughly toss the carrots and spices until everything is evenly coated with the oil and seasoning. Taste the salad and adjust the seasoning as desired by adding more sugar, vinegar, or cayenne pepper for balance.
- Chill Before Serving: Transfer the salad to a glass or metal container with a tight-fitting lid. Refrigerate for at least 6 to 12 hours to allow the flavors to fully develop. The salad can be enjoyed immediately in a pinch but tastes best after resting.
Notes
- Use kosher salt for the best texture and flavor balance, but reduce quantity if substituting table salt.
- The level of cayenne pepper can be adjusted to control the heat of the salad.
- The sautéed onions add flavor to the oil but are removed before pouring the oil over the carrots.
- This recipe is traditionally served cold as a side dish or appetizer.
- Store the salad refrigerated and consume within 5 days for best freshness.
