Description
A bright, spicy, and garlicky shredded carrot salad inspired by Korean diaspora cuisine, featuring crunchy julienned carrots tossed with warm, fragrant oil, garlic, coriander, and vinegar for a refreshing, make-ahead side dish.
Ingredients
- Carrots: 1 pound, peeled and julienned into thin strips
- Garlic: 3 to 4 cloves, finely minced or pressed
- Vegetable oil: 3 tablespoons, neutral oil such as sunflower or canola
- Ground coriander: 1 teaspoon
- Ground black pepper: 1/2 teaspoon
- Red chili flakes or cayenne: 1/2 teaspoon, or to taste
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
- Vinegar: 2 tablespoons, white or apple cider vinegar
- Fresh cilantro (optional): small handful, chopped
Instructions
- Preheat Your Equipment: Warm a small skillet over medium heat so it is ready to heat the oil.
- Combine Ingredients: Place the julienned carrots in a large mixing bowl. Add the minced garlic, salt, sugar, ground coriander, black pepper, and red chili flakes. Toss gently to combine so the dry seasonings are evenly distributed.
- Prepare Your Cooking Vessel: Pour the vegetable oil into the warmed skillet and heat until it shimmers but does not smoke, about 1 to 2 minutes.
- Assemble the Dish: Carefully pour the hot oil over the carrot and spice mixture, allowing the oil to sizzle and bloom the spices and garlic. The aroma will deepen immediately.
- Cook to Perfection: Using tongs or a wooden spoon, mix thoroughly so each carrot strand is coated. Add the vinegar and toss again to combine.
- Finishing Touches: Taste and adjust seasoning with more salt, sugar, or vinegar if needed. If using, sprinkle chopped fresh cilantro over the salad and toss gently.
- Serve and Enjoy: Cover and refrigerate for at least 1 hour to let the flavors meld before serving. Serve chilled or at room temperature.
Notes
- Use a julienne peeler or mandoline for the finest carrot strands and best texture.
- Let the salad rest for a few hours or overnight for deeper flavor and softer edges.
- For a nutty aroma, sprinkle toasted sesame seeds just before serving.
- Adjust spice by increasing or decreasing chili flakes to your heat preference.
Nutrition
- Serving Size: About 1 cup (≈140 g)
- Calories: 140
- Sugar: 5 g
- Sodium: 575 mg
- Fat: 10.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Korean Carrot Salad, Morkovcha, spicy carrot salad, shredded carrot salad, vegan side dish, make-ahead salad