Description
A vibrant and spicy Korean-style carrot salad featuring julienned carrots tossed with aromatic spices, garlic, and a flavorful blend of vinegar and olive oil. This no-cook recipe is quick to prepare and develops its full depth of flavor after chilling, making it a perfect tangy and spicy side dish or snack.
Ingredients
Scale
Main Ingredients
- 2.2 lbs (1000 grams) carrots, julienned
- 3-4 Tbsp white vinegar
- 2 tsp kosher salt (use less if using table salt)
- 1 Tbsp granulated sugar
- 2 tsp smoked paprika
- 1/4-1/2 tsp cayenne pepper (to taste)
- 1 tsp ground coriander seeds
- 1 tsp freshly ground black pepper
- 5 cloves garlic, peeled and pressed
- 2/3 cup light olive oil (or any neutral oil)
- 1 large onion, diced
Instructions
- Prepare the Carrots: Peel and julienne 2.2 lbs of carrots using a julienne slicer or by hand with a large chef’s knife. To julienne by hand, cut each carrot into 4-inch slices about 1/8-inch thick, then slice into thin, long strips. Place all julienned carrots into a large mixing bowl.
- Add Spices and Aromatics: Add 3-4 Tbsp white vinegar, 2 tsp kosher salt, 1 Tbsp granulated sugar, 2 tsp smoked paprika, 1/4-1/2 tsp cayenne pepper, 1 tsp ground coriander seeds, 1 tsp freshly ground black pepper, and 5 pressed or minced garlic cloves on top of the carrots.
- Sauté the Onion: Heat 2/3 cup olive oil over medium heat in a skillet. Add diced onion and sauté, stirring frequently, until onions turn golden. Remove the onions with a slotted spoon and discard or reserve for another use.
- Infuse the Salad with Hot Oil: Reheat the remaining oil until almost smoking. Carefully pour about 1/2 cup of this hot oil directly over the carrots and spice mixture to release the flavors. Discard or save any remaining oil.
- Toss and Adjust Seasoning: Using two large forks or gloved hands, toss the ingredients thoroughly until the carrots are evenly coated. Taste and adjust seasoning by adding more sugar, vinegar, or cayenne as desired.
- Refrigerate for Best Flavor: Transfer the carrot salad into a container with a tight-fitting lid. Chill for at least 6-12 hours to allow flavors to meld. The salad can be served immediately if needed but improves with resting time.
Notes
- Use kosher salt for best texture and flavor; adjust quantity if using finer table salt.
- Julienning carrots uniformly ensures even soaking of flavors.
- The hot oil is crucial for releasing the aroma and depth of the spices and garlic.
- Onion is removed after sautéing to add flavor to the oil without adding texture or bulk to the salad.
- Keep the salad refrigerated and consume within 3-4 days for optimal freshness.
- Adjust cayenne pepper quantity according to desired spice level.
