Description
This Korean Carrot Salad is a vibrant and flavorful side dish that balances crunchy, tangy, and spicy notes. Made with shredded carrots, garlic, and a blend of spices including cumin and coriander, it is tossed in a simple dressing of vinegar and oil, then garnished with sesame seeds and fresh parsley. It’s a refreshing and easy-to-make salad perfect for adding a punch of flavor and color to any meal.
Ingredients
Scale
Main Ingredients
- 3 whole big fat carrots (about 1.5 pounds)
- 1 teaspoon kosher salt, divided (more or less to taste)
- ½ teaspoon sugar
- 3 tablespoons rice wine vinegar or regular vinegar (more or less to taste)
- 3 cloves garlic (3 big cloves or 5 smaller ones)
- ¼ cup minced Vidalia onion
- 1 tablespoon sesame seeds, divided
- ½ teaspoon black pepper
- ¼ teaspoon cumin
- ½ teaspoon coriander
- A few shakes of red pepper flakes or cayenne pepper (to taste)
- 3 tablespoons avocado or olive oil
- 3 tablespoons fresh parsley or more to taste
Instructions
- Prepare the Carrots: Peel and grate the carrots into thin matchstick-like strips using a grater or food processor. Place the shredded carrots into a large mixing bowl.
- Salt the Carrots: Sprinkle ½ teaspoon of kosher salt over the carrots to help draw out excess moisture and enhance flavor. Let the salted carrots sit for about 10 minutes, then gently squeeze to remove some liquid.
- Mince Garlic and Onion: Finely mince the garlic cloves and the Vidalia onion, ensuring a fine consistency to blend well with the salad.
- Make the Dressing: In a small bowl, whisk together the rice wine vinegar, sugar, remaining kosher salt (adjust to taste), black pepper, cumin, coriander, and red pepper flakes or cayenne. Slowly drizzle in the avocado or olive oil while whisking until the dressing is well combined.
- Toss the Salad: Add the minced garlic, onion, and half of the sesame seeds to the shredded carrots. Pour the dressing over the mixture and toss thoroughly to combine all ingredients evenly.
- Garnish: Sprinkle the remaining sesame seeds and freshly chopped parsley over the salad for a fresh and nutty finish. Adjust seasoning with additional salt, pepper, or vinegar if desired.
- Chill and Serve: For best flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature as a bright, zesty side dish.
Notes
- The sugar balances the acidity of the vinegar and the spiciness of the pepper flakes; you can adjust or omit it based on dietary preferences.
- Using fresh Vidalia onion adds a mild sweetness; other sweet mild onions can be substituted if unavailable.
- Adjust the quantity of red pepper flakes or cayenne to control the salad’s heat level.
- This salad can be stored covered in the refrigerator for up to 3 days.
- For a nuttier flavor, lightly toast the sesame seeds before using.
- Avocado oil is preferred for its mild taste and health benefits, but olive oil is a great substitute.
Keywords: Korean carrot salad, spicy carrot salad, vegan Korean salad, no-cook side dish, easy healthy salad, fermented carrot salad, vegetable side dish