Description
Korean Carrot Salad is a vibrant and flavorful vegan side dish featuring julienned carrots tossed in a fragrant, spiced vegetable oil dressing. With hints of garlic, onion, coriander, and a touch of heat from cayenne pepper, this salad is easy to prepare and improves in flavor the longer it marinates, making it a perfect accompaniment for Asian-inspired meals.
Ingredients
Scale
Vegetables
- 4 large carrots, peeled and julienned
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- Chopped fresh cilantro or parsley for garnish
Seasonings and Condiments
- 3 tablespoons vegetable oil
- 1 tablespoon sugar
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon soy sauce (optional)
Instructions
- Prepare the carrots: Peel and julienne the carrots into thin, matchstick-like pieces, then place them in a large mixing bowl.
- Sauté onions and garlic: Heat the vegetable oil in a small pan over medium heat. Add the finely chopped onion and cook until golden and fragrant, about 3 to 4 minutes. Add the minced garlic and cook for an additional 30 seconds, then remove from heat.
- Combine hot oil mixture with carrots: Strain the hot oil mixture over the julienned carrots, discarding the cooked onions if preferred or leaving them in for extra flavor.
- Add seasonings: To the carrots, add sugar, white vinegar, salt, ground coriander, paprika, black pepper, and cayenne pepper if using. Mix thoroughly using hands or a spatula to ensure even coating.
- Optional soy sauce: Stir in soy sauce if you desire a deeper umami flavor in the salad.
- Marinate: Cover the bowl and refrigerate the salad for at least 2 hours to let the flavors meld, preferably overnight for best results.
- Serve: Before serving, garnish the salad with chopped fresh cilantro or parsley.
Notes
- The flavors of this salad develop and intensify the longer it marinates; overnight refrigeration is ideal.
- You can adjust the spice level by either omitting or increasing the cayenne pepper according to taste.
- Leaving the cooked onions in the salad adds extra texture and flavor but can be discarded if preferred.
