Description
Korean Carrot Salad is a vibrant and flavorful vegan side dish featuring grated carrots tossed in a fragrant garlic-infused oil dressing with hints of coriander, red pepper flakes, and a touch of sweetness. This easy-to-make salad is perfect for prepping ahead and offers a deliciously spicy and tangy accompaniment to any meal.
Ingredients
Scale
Salad
- 4 large carrots (peeled and grated)
- 1/2 small onion (optional, finely chopped)
- 1 tablespoon sesame seeds (for garnish)
- Chopped fresh cilantro or parsley (optional, for garnish)
Dressing
- 3 tablespoons vegetable oil
- 3 garlic cloves (minced)
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon soy sauce (optional)
Instructions
- Prepare the carrots: Peel and grate the carrots, then place them in a large mixing bowl. If using, finely chop the onion and add it to the bowl.
- Infuse the oil with garlic: Heat the vegetable oil in a small pan over medium heat. Add the minced garlic and cook just until fragrant, approximately 30 seconds. Be careful not to burn the garlic.
- Combine dressing and carrots: Remove the hot oil and garlic mixture from heat and immediately pour it over the grated carrots in the bowl. This will soften the carrots slightly and infuse them with flavor.
- Add seasonings: Stir in the white vinegar, sugar, salt, ground coriander, black pepper, red pepper flakes, and soy sauce if using. Mix thoroughly so the carrots are evenly coated with the dressing.
- Let flavors develop: Allow the salad to sit at room temperature for about 30 minutes or refrigerate for 1–2 hours before serving. This resting time lets the flavors meld beautifully.
- Garnish and serve: Before serving, sprinkle the salad with sesame seeds and fresh chopped cilantro or parsley if desired. Serve chilled or at room temperature as a refreshing side dish.
Notes
- This salad is best made ahead to allow the flavors to fully develop and blend.
- It can be stored in the refrigerator for up to 4 days in an airtight container.
- Adjust the spice level by increasing or reducing the amount of red pepper flakes to your preference.
- For added depth, you can include finely chopped onion and soy sauce, though both are optional.
- Serve as a vibrant side dish with Korean-inspired meals or as a fresh, healthy snack.
