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Spicy Korean Carrot Salad

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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.

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

  1. Peel and julienne the carrots into thin strips using a mandoline or sharp knife.
  2. 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.
  3. Add minced garlic, sugar, vinegar, coriander, and chili flakes to the carrots.
  4. 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.
  5. Drizzle with sesame oil and soy sauce (if using), and mix thoroughly to combine.
  6. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.
  7. 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.

Nutrition

Find it online: https://cookibly.com/spicy-korean-carrot-salad/