This salad delivers a bold flavor with minimal ingredients and prep time. It’s a refreshing, spicy alternative to typical side dishes and adds a punch of color and taste to any meal. It’s also vegan, naturally gluten-free, and perfect for meal prep, as the flavors get even better over time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Carrots, julienned
Garlic cloves, minced
Vegetable oil
White vinegar
Sugar
Salt
Korean red pepper flakes (gochugaru) or crushed red pepper
Ground coriander
Soy sauce (optional)
Sesame oil
Green onions or sesame seeds for garnish (optional)
Directions
Peel and julienne the carrots into thin strips using a mandoline slicer or a sharp knife.
Place the carrots in a large bowl and sprinkle with salt. Toss and let sit for 20–30 minutes to soften slightly and release moisture. Drain excess liquid.
Add minced garlic, sugar, vinegar, coriander, and red pepper flakes to the carrots.
In a small saucepan, heat vegetable oil until hot but not smoking. Carefully pour the hot oil over the carrot mixture to bloom the spices and garlic.
Drizzle with sesame oil and soy sauce if using. Mix well until everything is evenly coated.
Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
Garnish with green onions or sesame seeds before serving, if desired.
Servings and timing
This recipe serves about 4–6 people as a side dish. Prep time is approximately 20 minutes, with an additional 2 hours or more for chilling. No cooking time is required beyond heating the oil, making this a quick and easy dish to prepare.
Variations
Mild version: Reduce or omit the chili flakes for a gentler flavor.
Sweet-spicy: Add a touch more sugar or a drizzle of honey for sweetness.
With onions: Add thinly sliced red onions or shallots for extra sharpness.
Add herbs: Toss in fresh cilantro or parsley for a herbal twist.
Use daikon: Replace some of the carrots with julienned daikon radish for variety.
Nutty twist: Add crushed peanuts or toasted sesame seeds for crunch.
Soy-free: Omit soy sauce or use coconut aminos for an alternative.
Garlic-forward: Increase the amount of garlic for a stronger kick.
Fermented style: Leave the salad at room temperature for a few hours before refrigerating to allow slight fermentation.
Korean-style fusion: Mix in a spoonful of gochujang paste for deeper umami heat.
Storage/Reheating
Store Spicy Korean Carrot Salad in an airtight container in the refrigerator for up to 5 days. The flavors improve over time, making it ideal for prepping ahead. This salad is served cold and does not require reheating.
FAQs
Is this an authentic Korean dish?
No, despite the name, Spicy Korean Carrot Salad originated in the former Soviet Union and was inspired by Korean flavors. It’s often associated with the Korean diaspora in Central Asia.
Can I make this less spicy?
Yes, simply reduce the amount of chili flakes or use a milder pepper variety.
What type of carrots work best?
Firm, fresh carrots are ideal. Thicker carrots are easier to julienne and hold their texture better in the salad.
Can I use pre-shredded carrots?
You can, but for the best texture and presentation, it’s recommended to julienne fresh carrots by hand or with a mandoline.
How long does the salad need to marinate?
At least 2 hours, but overnight refrigeration is best to allow the flavors to develop fully.
Is this salad vegan?
Yes, all the ingredients are plant-based, making it a vegan-friendly recipe.
What can I serve this with?
It pairs well with grilled meats, rice dishes, sandwiches, or as part of a Korean-inspired meal spread.
Can I freeze this salad?
Freezing is not recommended, as the texture of the carrots will become mushy upon thawing.
How do I get the carrots soft but still crunchy?
Salting the carrots and letting them sit helps them soften slightly while retaining a pleasant crunch.
Can I add other vegetables?
Yes, you can mix in julienned cucumbers, radishes, or bell peppers for added variety and color.
Conclusion
Spicy Korean Carrot Salad is a simple yet flavor-packed side dish that’s crunchy, tangy, and perfectly spiced. Whether you’re looking to spice up your meal prep or add a unique side to your dinner table, this salad delivers bold taste with minimal effort. Enjoy it as a vibrant appetizer or a refreshing accompaniment to your favorite main dishes.
Spicy Korean Carrot Salad is a crunchy, flavorful side dish made from julienned carrots tossed in a bold dressing of garlic, vinegar, chili flakes, and sesame oil. Despite its name, it originates from the Korean diaspora in the former Soviet Union, blending Korean-inspired flavors with accessible ingredients.
Author:Catherine
Prep Time:20 minutes
Cook Time:5 minutes
Total Time:25 minutes + 2 hours chilling
Yield:4–6 servings
Category:Side Dish
Method:No-Cook (except oil heating)
Cuisine:Korean-Inspired, Soviet
Diet:Vegan
Ingredients
4 large carrots, peeled and julienned
3 garlic cloves, minced
2 tbsp vegetable oil
2 tbsp white vinegar
1 tsp sugar
1/2 tsp salt
1 tsp Korean red pepper flakes (gochugaru) or crushed red pepper
1/2 tsp ground coriander
1 tsp soy sauce (optional)
1 tsp sesame oil
Green onions or sesame seeds, for garnish (optional)
Instructions
Peel and julienne the carrots into thin strips using a mandoline or sharp knife.
Place the carrots in a large bowl, sprinkle with salt, toss, and let sit for 20–30 minutes to soften and release moisture. Drain any excess liquid.
Add minced garlic, sugar, vinegar, coriander, and chili flakes to the carrots.
In a small saucepan, heat the vegetable oil until hot but not smoking. Carefully pour the hot oil over the carrot mixture to bloom the spices and garlic.
Drizzle with sesame oil and soy sauce (if using), and mix thoroughly to combine.
Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.
Garnish with green onions or sesame seeds before serving, if desired.
Notes
Let the salad marinate overnight for the best flavor.Adjust chili flakes for more or less heat.Omit soy sauce for a soy-free version or use coconut aminos.Great for meal prep—flavor improves over several days.Not suitable for freezing as carrots lose their crunch.
