This Korean Carrot Salad is the perfect dish! Crisp carrots tossing in a flavorful dressing featuring coriander, creating a light, simple, and incredibly healthy raw salad.
Looking to add more salads to your diet? Try my other delicious and healthy salad recipes!
KOREAN CARROT SALAD
This salad is a truly unique recipe, featuring fresh, julienned carrots combined with a simple yet flavorful vinaigrette-style dressing. It’s not just a delicious raw carrot salad, but also packed with numerous health benefits. With its crisp texture and vibrant taste, this dish is a perfect balance of flavor and nutrition, making it an easy and wholesome addition to any meal!
| WHAT IS KOREAN CARROT SALAD– Korean carrot, which is also known as Morkovcha, is a salad made with spicy marinated Korean-style carrots. This is a classic dish from the Ukrainian, Russian and Koryo-saram cuisine! |
CARROT BENEFITS
The vegetable carrot is loaded with healthy benefits, making this salad even better!
- Helps promote healthy vision
- Balances blood sugars
- Maintains weight loss
- Regulated blood pressure
- Reduces heart diseases
- Immunity booster
- Improves brain healthy
WHAT YOU NEED-
- Carrots– For the perfect texture, opt for regular, larger carrots, as they are easier to julienne into thin, crisp strips. Their size helps ensure a more uniform and visually appealing salad!
- Oil– Olive oil is the top choice for this recipe, offering a rich and smooth base for the dressing. However, feel free to experiment with other oils like avocado oil, extra-virgin olive oil, or canola oil—each will bring its own subtle flavor to the dish.
- Vinegar– For the most balanced and tangy kick, plain white vinegar is your best bet. It adds just the right amount of acidity to complement the rest of the ingredients.
- Garlic– Freshly minced garlic is essential in this recipe—its aromatic, bold flavor is key to bringing depth to the dressing. Avoid garlic powder to ensure the freshest and most vibrant taste!
- Flavor– The combination of salt, pepper, granulated sugar, and coriander ties all the flavors together, creating a pleasant balance of savory, sweet, and slightly spicy notes that elevate the salad to the next level.
HOW TO MAKE RAW CARROT SALAD
Although having to julienne the carrots takes a little time, it is still worth it! This salad can sit in the fridge for several days, so I love to make a double or triple batch and enjoy it all week long!
- Peel and rinse the carrots. With a julienne peeler, julienne all the carrots into a bowl.
- In a small bowl, combine all the ingredients for the dressing. Once combined, pour over the carrots and toss until all the carrots are tossed in the dressing.
- Transfer the salad and all the juice into a container or mason jar. Allow the salad to marinate for 3-4 hours or for best results, overnight.
- When serving, top with freshly grated black pepper and finely chopped greens.
| Julienne Slicer– For the BEST results you want to use THIS shredder, it gives you the perfect shape carrots for this salad. |
SERVING IDEAS
This salad is such a delicious side dish or even as a light lunch! A classic way to enjoy this raw carrot salad is to serve with your favorite meats, especially grilled. Here are some of my favorite dishes to this salad with:
- Grilled Chicken Thighs
- Steak Bites
- Mashed Potatoes
- Grilled BBQ Chicken
- Chicken Cutlets
- Baked Chicken Wings
QUESTIONS YOU MIGHT HAVE:
Yes, I highly recommend that you do not omit the freshly minced garlic from this salad!
If you do not prefer the taste of coriander, you can leave it out. But I highly recommend trying it with coriander, it totally elevates this salad.
I highly recommend that you get the julienne slicer, the way it cuts the carrots totally affects the taste! But if you don’t have the slicer, you can use classic julienne slicer.
This salad can last in the fridge for up to 6-7 days, the longer it marinates the more flavors the carrots have!
For the best results, store this carrot salad in an airtight container or in a mason jar in the fridge!
Yes, it won’t taste as good as freshly julienned carrots but will still be delicious!
Yes! If you have a lot of leftovers and know you won’t be eating the salad, just freeze it! Add to a freezer safe bag and freeze for up to 3 months! You can thaw and enjoy the salad or use the carrots in soups!
Be sure to measure out the carrots even though the bag states the weight, and you want to measure out 2 pounds of unpeeled carrots! Too much dressing can be because of incorrect carrot measuring. Also, don’t be afraid of a little juice, this is what enhances the flavors as the salad marinated. It’s only a problem when the salad seems too dry!
Korean Carrot Salad
Ingredients
- 2 lbs raw carrots measured before peeling
Dressing-
- 3/4 cup olive oil
- 1/3 cup white vinegar
- 2 tsp salt
- 1 tsp ground black pepper
- 3 Tbsp granulated sugar
- 2 tsp ground coriander
- 5 garlic cloves minced
Instructions
- Peel and cut the ends of the carrots and rinse. Using a julienne slicer, julienne all the carrots and add into a bowl.
- In a small bowl, combine the oil, vinegar, salt, pepper, sugar, coriander, and minced garlic.
- Pour the dressing over the carrots and toss until well combined.
- Put the salad into an airtight container and place in the fridge for at least 8 hours or overnight for best results.
- Toss the salad and top with freshly chopped greens if desired and serve.
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