Korean Carrot Salad
Korean Carrot Salad is a bright and crunchy dish featuring grated carrots dressed in sesame oil, rice vinegar, and soy-garlic flavors, making it a delightful side for any meal.
Ingredients
Main Ingredients
- 4 medium medium carrots, grated Choose firm, brightly colored carrots; young carrots are sweeter and more tender.
- 3 tablespoons sesame oil Toasted sesame oil adds the signature aroma.
- 2 tablespoons rice vinegar Apple cider vinegar can be a substitute.
- 1 tablespoon soy sauce Use low-sodium if you’re watching salt.
- 1 clove garlic, minced Minced for enhanced flavor.
- 1 teaspoon chili flakes Adjust to taste; Korean chili flakes (gochugaru) are traditional.
- to taste Salt Use according to your preference.
- Chopped green onions (for garnish) Garnish for added freshness.
- Sesame seeds (for garnish) Garnish for texture.
Instructions
Preparation
- In a large bowl, combine the grated carrots.
- In a separate bowl, whisk together sesame oil, rice vinegar, soy sauce, minced garlic, chili flakes, and salt.
- Pour the dressing over the grated carrots and toss well to combine.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Serve garnished with chopped green onions and sesame seeds.
Notes
For best flavor, let the salad rest for 30 minutes to an hour in the fridge before serving. This mellows the garlic and allows the vinegar to soften the carrots. The salad can last in the fridge for up to 4-5 days. Freezing is not recommended as it affects texture.