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Korean Carrot Salad

Korean Carrot Salad: A Refreshing Crunchy Twist at Home

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Korean Carrot Salad is a delightful blend of flavors that transforms ordinary meals into extraordinary experiences.
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Prep Time 20 minutes
Cook Time 10 minutes
Marination Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4-5 whole Carrots Fresh, whole carrots are preferred for optimal texture and natural sweetness.
  • 1 medium Onion Adds depth and savory flavor; shallots can be a milder alternative.
  • 2 tablespoons Avocado Oil Best for sautéing the onions; olive oil can be substituted.
  • 1 teaspoon Kosher Salt Essential for enhancing flavor balance; feel free to substitute with sea salt to taste.
  • 1 tablespoon Sugar Balances the vinegar’s acidity; honey or agave syrup can work well too.
  • 1 teaspoon Smoked Paprika Provides a smoky undertone; regular paprika can replace it.
  • 1 teaspoon Ground Coriander Adds a fragrant, citrus-like flavor; ground cumin can be used for a different hint of spice.
  • ¼ teaspoon Cayenne Pepper Offers a spicy kick; adjust to taste, or omit for a milder dish.
  • 3 cloves Garlic Infuses rich, aromatic depth; fresh garlic is best.
  • 1 bunch Cilantro Brings a fresh burst of flavor; parsley can be a nice substitute.
  • 2 tablespoons White Vinegar Adds necessary acidity and brightness; apple cider vinegar can work as an alternative.
To Serve
  • 1 bunch Extra Cilantro For garnish and added freshness.
  • 2 wedges Lemon Optional for an extra zing when serving.

Equipment

  • Skillet
  • Mandolin
  • Mixing Bowl
  • Sieve
  • Airtight container

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of avocado oil in a skillet over medium-low heat. Add 1 finely diced onion and sauté for about 8-10 minutes or until golden brown.
  2. Julienne 4-5 fresh carrots using a mandolin or sharp knife. Place in a bowl, sprinkle with 1 teaspoon of kosher salt and 1 tablespoon of sugar. Toss to coat.
  3. Make a well in the center of the carrot mixture. Add 1 teaspoon ground coriander, 1 teaspoon smoked paprika, ¼ teaspoon cayenne pepper, and 3 minced garlic cloves.
  4. Strain the caramelized onions and pour the hot oil over the spices and garlic in the carrots. Let sit for 1 minute before mixing thoroughly.
  5. Stir in a handful of chopped cilantro and 2 tablespoons of white vinegar until well combined.
  6. Transfer to airtight jars or a bowl and refrigerate for at least 4 hours, preferably overnight.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 14gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 300mgPotassium: 250mgFiber: 3gSugar: 4gVitamin A: 10000IUVitamin C: 20mgCalcium: 30mgIron: 0.5mg

Notes

Ensure to use fresh ingredients and let the salad marinate for optimal flavor development.

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