Korean Carrot Salad Easy

This zesty Korean Carrot Salad comes together in minutes with a punchy garlic vinaigrette and the nutty crunch of sesame. I love serving it as a starter or a light side when I want something bright and refreshing on the table. It is one of those recipes that vanishes fast whenever I bring it to a potluck.

I tossed this salad together on a whim for a backyard barbecue and almost everyone asked for the recipe by the end of the night

Ingredients

• Carrots: About four medium, julienned using a sharp knife or mandoline to get those signature thin strips. Fresh carrots add crunch and sweetness. Aim for firm carrots with bright orange color and no cracks
• Salt: Helps draw out moisture and keeps the carrots crisp. Use fine sea salt for best dissolving
• Apple cider vinegar: Brings tang and a gentle fruity note. Opt for raw unfiltered vinegar if possible for extra complexity
• Sugar: For subtle sweetness and to balance the vinegar. Regular granulated sugar works well
• Sesame oil: Imparts rich nutty aroma. Toasted sesame oil gives that classic Korean flavor
• Minced garlic: For bold pungency. Start with a small clove and adjust to taste
• Ground black pepper: For gentle heat. Go for freshly ground pepper if you can
• Sesame seeds: Add crunchy texture. Use toasted seeds and sprinkle just before serving
• Green onions: For an herbal lift. Totally optional but lovely for color and extra freshness. Choose firm crisp stalks

Step-by-Step Instructions

Peel and Slice Carrots:

Start by peeling four medium carrots and slicing them into thin matchsticks. Julienne them as evenly as possible for best texture and appearance. Mandoline slicers make this step fast and uniform but a sharp knife works well too

Salt and Rest:

Place the carrot matchsticks in a large mixing bowl. Sprinkle with salt and gently toss to coat. Let the salted carrots rest for about ten to fifteen minutes. This helps them release moisture and become slightly more pliable while keeping their crunch

Rinse and Dry:

Rinse the salted carrots under a stream of cold water to remove excess salt. Shake off as much water as possible then gently pat the carrots dry using paper towels. This step keeps the salad from getting watery

Mix the Dressing:

In a small bowl combine the apple cider vinegar sugar sesame oil minced garlic and black pepper. Stir thoroughly until the sugar dissolves and the mixture looks even. The dressing should be glossy and aromatic with no gritty sugar left

Toss Carrots in Dressing:

Add the dried carrot strips into the mixing bowl with the dressing. Toss well so every piece gets coated. The vibrant orange color should shine as the vinegar and oil blend

Add Garnishes:

Sprinkle sesame seeds over the salad for extra nutty crunch. Add green onions if using and give everything a final gentle toss. This brings brightness and rounds out all the flavors

Let it Marinate:

Leave the salad to sit for at least ten minutes before serving. You can let it chill a bit longer for a stronger flavor but do not skip this resting time as it lets the flavors meld

Serve:

Pile the finished salad into a shallow bowl or small platter. Garnish with extra sesame seeds for a pretty finish. Serve fresh as a snack appetizer or side dish

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Once my kids even came running in thinking I was making something fancy just because of the toasted sesame scent wafting through the house

Storage Tips

This carrot salad keeps beautifully in the refrigerator for up to four days. Store in an airtight container for the freshest flavor. The flavors will develop even more overnight so making it ahead is a smart move. If the carrots weep a little juice just give them a toss before serving

Ingredient Substitutions

If you do not have apple cider vinegar white wine vinegar works but brings a milder flavor. You can swap sugar for honey or maple syrup for a different sweetness. Avocado or light olive oil can stand in if you are out of sesame oil but you will miss the distinct nutty taste. If you want extra heat add a dash of cayenne or Korean chili flakes

Serving Suggestions

Korean carrot salad pairs perfectly with grilled chicken spicy tofu or any barbecue main. It shines served alongside steamed rice and other banchan. It is also delicious inside wraps pita sandwiches or even spooned over grain bowls

Cultural Context

This salad is known as morkovcha and it is not originally from Korea but a creation of the Korean diaspora in Russia. The flavors echo Korean banchan but it was adapted by Koreans living in Central Asia to accommodate local ingredients. It is now a celebrated dish at parties and gatherings especially among Russian and Central Asian families

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Letting the salad rest is a must for the boldest flavor. You will love how easy and craveable this carrot salad is every time you serve it

Frequently Asked Questions

→ What type of carrots work best?

Medium or large carrots are ideal for julienning and retain their crunch after marinating.

→ Can I make this salad ahead of time?

Yes, the flavor improves after marinating for several hours or overnight in the refrigerator.

→ Is it necessary to use apple cider vinegar?

Apple cider vinegar adds mild sweetness and tang, but you can substitute with rice or white vinegar if preferred.

→ How do I achieve even carrot strips?

Using a mandoline or julienne peeler helps create uniform carrot strips for best texture and presentation.

→ Are sesame seeds required?

Sesame seeds provide nutty flavor and a touch of crunch, but the salad is also delicious without them.