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Korean Carrot Salad

Korean Carrot Salad: Crunchy, Colorful, and Quick to Make

Korean Carrot Salad is a vibrant, nutritious side dish that combines sweet, tangy, and spicy flavors, perfect for any meal.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Korean
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 pieces Fresh Carrots Washed and peeled
  • 1/4 cup Rice Vinegar For tanginess
  • 2 tablespoons Sugar Can substitute with honey or agave
  • 2 cloves Garlic Minced
  • 2 tablespoons Toasted Sesame Oil For nutty flavor
  • 2 tablespoons Soy Sauce Tamari works for gluten-free
  • 1 teaspoon Red Chili Flakes Adjust for spice preference
Optional Add-ins
  • 1 cup Cucumber Sliced
  • 1/4 cup Fresh Herbs Chopped cilantro or green onions
  • 1 cup Shredded Cabbage

Equipment

  • Box Grater
  • Mixing bowl
  • Whisk

Method
 

Preparation Steps
  1. Wash and peel 3-4 fresh carrots. Grate them finely using a box grater or food processor.
  2. In a separate bowl, mix 1/4 cup of rice vinegar, 2 tablespoons of sugar, and 2 minced garlic cloves. Whisk in 2 tablespoons of toasted sesame oil and 2 tablespoons of soy sauce until smooth.
  3. Pour the dressing over the grated carrots and toss until evenly coated.
  4. Cover and chill in the refrigerator for at least 30 minutes.
  5. Toss again before serving, garnish if desired, and serve chilled.

Nutrition

Serving: 1cupCalories: 90kcalCarbohydrates: 20gProtein: 1gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 8mgCalcium: 30mgIron: 0.5mg

Notes

For optimal flavor, use fresh ingredients and let the salad marinate for longer if possible. Adjust dressing ingredients based on personal preference.

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