Vibrant Korean Carrot Salad

Category: Fresh & Healthy Salads

This colorful Korean Carrot Salad features julienned carrots tossed in a flavorful dressing of apple cider vinegar, sesame oil, garlic and black pepper. The preparation involves salting the carrots to draw out excess moisture before combining with the tangy-sweet dressing. Finished with a sprinkle of sesame seeds and optional green onions, this dish requires just 25 minutes from start to finish. The result is a vibrant side with the perfect balance of crunch, acidity, and nutty sesame flavor that complements many Asian-inspired meals.

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Updated on Sun, 08 Jun 2025 15:27:07 GMT
A bowl of noodles with vegetables. Save
A bowl of noodles with vegetables. | recipesbylena.com

This vibrant Korean Carrot Salad has become my go-to side dish whenever I need something quick, flavorful, and refreshing. The combination of sweet, tangy, and nutty flavors transforms simple carrots into an addictive dish that pairs with practically everything.

I discovered this recipe during my exploration of Korean banchan side dishes and have been making it monthly ever since. My dinner guests always ask for the recipe, surprised by how such a simple carrot dish can pack so much flavor.

Ingredients

  • Fresh carrots: Julienned thinly for the perfect texture and quick marination
  • Salt: Helps draw out excess moisture and seasons the carrots
  • Apple cider vinegar: Provides the signature tangy flavor that makes this salad addictive
  • Sugar: Balances the acidity with just the right amount of sweetness
  • Sesame oil: Adds that unmistakable nutty aroma that defines Korean cuisine
  • Minced garlic: Infuses the salad with savory depth
  • Ground black pepper: Brings a subtle heat that complements the other flavors
  • Sesame seeds: Add texture and visual appeal plus a nutty crunch
  • Green onions: Optional but recommended for freshness and color contrast

Step-by-Step Instructions

Prep Carrots:
Peel and julienne the carrots into thin matchstick pieces about 2-3 inches long. Using a mandoline with a julienne attachment will give you the most consistent results, but a sharp knife works perfectly fine too. The thinner the cut, the better the flavor absorption.
Salt Treatment:
Sprinkle the julienned carrots with salt and toss thoroughly to coat. Let them sit for 10-15 minutes in a colander. This crucial step draws out excess moisture, making the carrots crisp yet pliable while creating the perfect texture for absorbing the dressing.
Rinse and Drain:
Rinse the salted carrots under cold running water for about 30 seconds, making sure to wash away all the salt. Shake the colander vigorously and then pat the carrots dry with paper towels or a clean kitchen towel. Removing excess moisture prevents the dressing from becoming diluted.
Dressing Preparation:
Whisk together the apple cider vinegar, sugar, sesame oil, minced garlic, and black pepper in a bowl until the sugar completely dissolves. For best results, use freshly minced garlic rather than pre-packaged for more vibrant flavor. The dressing should taste balanced between sweet, tangy and savory.
Combine Everything:
Add the dried carrots to the dressing and toss thoroughly using tongs or your hands until every carrot piece is evenly coated. Make sure to scrape the bottom of the bowl to incorporate all the dressing. The bright orange carrots should glisten with the dressing.
Final Touches:
Sprinkle the sesame seeds evenly over the dressed carrots. If using green onions, add them now as well. Gently toss again to distribute these final ingredients throughout the salad. The sesame seeds should stick to the carrots thanks to the oil in the dressing.
Marination Magic:
Let the salad rest for at least 10 minutes before serving, though 30 minutes is ideal. This allows the flavors to meld and the carrots to soften slightly while still maintaining their pleasant crunch. The flavor will continue developing as it sits.
A bowl of food with carrots and spices. Save
A bowl of food with carrots and spices. | recipesbylena.com

This salad has special significance in my kitchen because it was the first Korean side dish I mastered. The sesame oil is truly the star ingredient here—its nutty aroma transforms the humble carrot into something extraordinary. I now keep a bottle of high-quality sesame oil specifically for this recipe.

Make-Ahead and Storage

This Korean Carrot Salad actually improves with time, making it perfect for meal prep. The flavors continue to develop as it sits in the refrigerator, with the carrots absorbing more of the dressing while still maintaining their pleasant crunch. You can store it in an airtight container for up to 5 days in the refrigerator. Just give it a quick toss before serving to redistribute any dressing that may have settled at the bottom.

Customization Options

While the traditional recipe is perfect as is, you can customize this salad to suit your taste preferences. For a spicier version, add a teaspoon of Korean red pepper flakes (gochugaru) or a tablespoon of sriracha. If you prefer a sweeter profile, increase the sugar by an additional teaspoon. You can also incorporate other vegetables like thinly sliced bell peppers or cucumbers for added texture and nutrition. For a more substantial dish, add some protein like edamame beans or thinly sliced grilled chicken.

Cultural Context

Korean Carrot Salad actually has an interesting history—it's not traditionally Korean but rather a Korean-Russian fusion dish. It originated among the Korean diaspora in Central Asia and Russia after Koreans were forcibly relocated there during the Soviet era. These displaced Koreans adapted their traditional recipes using locally available ingredients, creating this unique carrot-based banchan that's now popular throughout post-Soviet countries. The dish beautifully demonstrates how culinary traditions evolve and blend across cultures when people migrate.

Serving Suggestions

This versatile salad shines in multiple settings. Serve it as part of a Korean-inspired meal alongside bulgogi, bibimbap, or kimchi fried rice. It also makes an excellent addition to grain bowls, adding vibrant color and tangy flavor. The salad works beautifully as a topping for sandwiches or burgers, adding crunch and acidity. For a simple appetizer, serve it on crisp lettuce leaves as a refreshing wrap. I particularly love pairing it with grilled meats—the acidity cuts through richness perfectly.

Recipe FAQs

→ Can I prepare Korean Carrot Salad in advance?

Yes, you can prepare it up to 24 hours in advance. The flavors actually develop nicely as it sits. Store it in an airtight container in the refrigerator, but for the best texture, add the sesame seeds just before serving.

→ What can I serve with Korean Carrot Salad?

This versatile salad pairs wonderfully with grilled meats, especially Korean BBQ, bibimbap, or any rice bowl. It also makes a great side dish for sandwiches or as part of a larger spread of banchan (Korean side dishes).

→ Can I use pre-shredded carrots from the store?

While fresh julienned carrots provide the best texture and flavor, pre-shredded carrots can work in a pinch. Just be aware that they're usually thicker than traditional julienne cuts and may need to marinate longer to absorb the flavors.

→ Is there a substitute for sesame oil?

Sesame oil provides a distinctive nutty flavor that's characteristic of this dish. While you could substitute with olive oil or another neutral oil, the authentic flavor will be compromised. If possible, even a small amount of sesame oil mixed with another oil would be better than omitting it entirely.

→ How long does Korean Carrot Salad keep in the refrigerator?

When stored in an airtight container in the refrigerator, Korean Carrot Salad will keep well for 3-4 days. The carrots may soften slightly over time but will remain delicious. The vinegar in the dressing helps preserve the salad.

→ Can I make this salad spicy?

Absolutely! To add heat, incorporate 1-2 teaspoons of Korean gochugaru (red pepper flakes) or 1 teaspoon of sriracha sauce to the dressing before tossing with the carrots.

Korean Carrot Salad

Crisp julienned carrots marinated in a tangy sesame dressing with garlic and sesame seeds for a vibrant Korean-inspired side dish.

Prep Time
15 min
Cooking Time
10 min
Total Time
25 min
By: Lena

Category: Salads

Skill Level: Easy

Cuisine Type: Korean

Yield: 4 Serves

Dietary Preferences: Vegan, Vegetarian, Gluten-Free, Lactose-Free

Ingredients

→ Salad Base

01 4 medium carrots, julienned
02 1 tablespoon salt

→ Dressing

03 3 tablespoons apple cider vinegar
04 2 tablespoons sugar
05 1 tablespoon sesame oil
06 1 teaspoon minced garlic
07 1 teaspoon ground black pepper
08 1-2 tablespoons sesame seeds
09 2 green onions, finely chopped

Steps to Follow

Step 01

Peel the carrots and cut them into thin julienne strips. Use a mandoline for even slices if available.

Step 02

Place the julienned carrots in a mixing bowl and sprinkle with salt. Let sit for 10-15 minutes to draw out moisture.

Step 03

Rinse the carrots under cold water and drain thoroughly.

Step 04

In a separate bowl, mix apple cider vinegar, sugar, sesame oil, minced garlic, and black pepper until the sugar dissolves.

Step 05

Add the drained carrots to the dressing bowl. Toss to coat the carrots evenly.

Step 06

Sprinkle with sesame seeds and green onions, if desired. Toss lightly.

Step 07

Allow the salad to marinate for 10 minutes to let the flavors meld together.

Step 08

Transfer the salad to a serving dish and serve fresh.

Tools You'll Need

  • Mandoline slicer
  • Mixing bowl
  • Serving dish

Allergen Info

Check each ingredient for potential allergens, and consult a health professional if necessary.
  • Sesame

Nutritional Information (Per Serving)

These details are for general reference only and don't replace expert medical advice.
  • Calories: 120
  • Fats: 8 grams
  • Carbohydrates: ~
  • Proteins: 2 grams