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    Home » Salad

    Carrot Salad Recipe (Easy and Tasty)

    Oct 12, 2021 by Tania Sheff · This post may contain affiliate links

    Jump to Recipe Jump to Video

    Ready in just a few minutes, this Korean-style Carrot Salad is amazing! It's fresh, crunchy, and seriously addicting!

    picking carrot salad with a fork

    This Carrot Salad makes a perfect side dish to any meal, and it can also be used as a topping for sandwiches and wraps. Try it once and I can guarantee that it will become your go-to carrot salad recipe!

    We make a very similar Carrot Salad in Ukraine and we call it “Korean Carrots.” I am not sure whether Koreans make carrots this way, but I have to tell you that it is one of the best ways to eat raw carrots! This salad is VERY popular in a lot of European countries, and there must be a reason why.

    Why This Carrot Salad is Awesome

    I absolutely love this salad because:

    • It’s easy to make. You just need to julienne the carrots and add the spices.
    • It's crunchy. Because the carrots are julienned, rather than grated, they retain a wonderful crunch.
    • It pairs with everything. Because this salad is not too sweet like many other carrot salads, it pairs great with any savory dish. It also makes a great topping on sandwiches and burgers.
    • It stores well. This salad will last up to 7 days in the refrigerator.
    • It's very tasty. You have to try it to believe it, but I speak the truth here.

    Main Ingredients

    Carrots. I suggest using medium or large carrots, so it'll be easier to julienne them.

    Garlic. It may seem like there is too much garlic in this recipe, but we'll pour hot oil over it, so this will make it less pungent.

    Oil. I think grapeseed and avocado oil work best in this recipe because they have a very neutral taste, and these oils are healthy. However, you can use other oils, if preferred.

    Vinegar. Regular or Apple Cider Vinegar can be used.

    Coriander Powder. You can use cumin powder as a substitute or skip it altogether. I LOVE the special flavor coriander powder brings to this salad. You can buy it on Amazon.

    Paprika. Regular sweet paprika is needed here.

    Cayenne. Add a touch of cayenne for an extra spicy kick.

    Salt and Sugar.

    How to Make Carrot Salad

    1. Wash and peel the carrots. Julienne them using a julienne peeler or a mandoline with a thin julienne attachment.

    julienne carrots using a peeler

    2. Place the carrots into a mixing bowl and add the sugar and salt. Massage the carrots gently, until they start to release their juice.

    massaging carrots with sugar and salt

    3. Add the vinegar, paprika, coriander powder, and cayenne. Mix these spices and make a small dip in the middle. Place the garlic in the dip.

    adding spices to carrot salad

    4. Heat the oil until it’s very hot. Pour the oil over the garlic (it’ll sizzle for a few seconds). Give it another stir.

    pouring hot oil over the minced garlic

    5. Serve immediately, or refrigerate until ready to enjoy. This salad tastes even better the next day.

    Carrot Salad in a mixing bowl

    Best Way to Julienne Carrots

    Because I make this salad very often, I had an opportunity to try out many methods for julienning carrots. I found that using a good-quality, stainless steel julienne peeler (it’s still under $10) is the easiest way. Mandolines work, too, but only when the carrots are large and thick. You can also julienne carrots with a knife, but it takes A LOT of time, and the texture comes out different. I don’t think it’s worth the effort.

    How to Store this Salad

    This carrot salad will stay in the fridge for up to 7 days! Just make sure you use an airtight container, so the carrots won't dry out.

    Carrot Salad in a bowl

    More Tasty Recipes

    • Baked Carrot Fries
    • Shredded Carrot Salad
    • Flounder with Carrot Noodles
    • Sweet Potato Hummus

    If you’ve tried this recipe or any other recipe on Cooktoria, don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you take some photos of it, share them with me on Pinterest. I check every single one!

    Video Tutorial

    Easy Carrot Salad

    Tania Sheff
    Ready in just a few minutes, this Korean-style Carrot Salad is amazing! It’s fresh, crunchy, and seriously addicting!
    4.84 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Total Time 20 mins
    Course Salad
    Cuisine Korean
    Servings 4 servings
    Calories 190 kcal

    Ingredients
      

    • 1 ½ lbs. carrots
    • 1 tbsp. sugar
    • 1 tsp. salt
    • 1 tbsp. vinegar
    • ½ tsp. coriander powder
    • ½ tsp. paprika
    • ⅛ tsp. cayenne
    • 3 garlic cloves minced
    • 3 tbsp. grapeseed oil

    Instructions
     

    • Wash and peel the carrots. Julienne them using a julienne peeler or a mandoline with a thin julienne attachment.
    • Place the carrots into a mixing bowl and add the sugar and salt. Massage the carrots gently, until they start to release their juice.
    • Add the vinegar, paprika, coriander powder, and cayenne. Mix these spices and make a small dip in the middle. Place the garlic in the dip.
    • Heat the oil until it’s very hot. Pour the oil over the garlic (it’ll sizzle for a few seconds). Give it another stir.
    • Heat the oil until it’s very hot. Pour the oil over the garlic (it’ll sizzle for a few seconds). Give it another stir.

    Notes

    HOW TO STORE THIS SALAD

    This carrot salad will stay in the fridge for up to 7 days! Just make sure you use an airtight container, so the carrots won’t dry out.

    Nutrition

    Calories: 190kcalCarbohydrates: 21gProtein: 2gFat: 12gSaturated Fat: 1gSodium: 596mgPotassium: 567mgFiber: 5gSugar: 12gVitamin A: 28784IUVitamin C: 11mgCalcium: 65mgIron: 1mg
    Tried this recipe?Leave a comment below, I can't wait to hear from you!

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    5.9K shares
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    Filed Under: All Recipes, Lunch, Salad, Side dish, Vegan, Vegetarian

    Reader Interactions

    Comments

    1. Debbie says

      March 27, 2022 at 6:00 pm

      So, I’m confused by the wording in the directions. It sounds like you put the vinegar and spices in a skillet then put garlic yam indentation then heat the skillet then add oil and stir it around a bit. ? Am I understanding this?
      Also, the written directions don’t state this but I assume you take the hot spice /oil mixture and pour over the carrots?? Thanks DG

      Reply
      • Tania Sheff says

        March 29, 2022 at 1:06 pm

        Hi Debbie! If you scroll up a bit, you'll see my step-by-step photos, which will definitely help understand everything. I also have a video. It should play on the side, as you read the recipe. Here is a quick recap. 1- shred the carrots. 2- put them in the mixing bowl and all of the spices (without garlic) 3- as you mix the carrots with spices, make a small hole and put the garlic in that hole 4- heat up the oil, and pour it over the garlic (kind of cooking garlic right in the salad). 5 - stir again and enjoy. Please, review the photos above and give this salad a try. It's really good!

        Reply
    2. Chelsea says

      February 14, 2020 at 10:29 am

      5 stars
      Holy moly, this is addictive!! Great for garlic lovers. I could eat the whole bowl in one sitting I think. I must admit I did not add the coriander powder or cayenne because I don't have them, but I will be making this again for sure. Thank you for sharing!

      Reply
      • Tania Sheff says

        February 14, 2020 at 6:19 pm

        Thank you so much, Chelsea! I also find it addictive. 🙂

        Reply
    3. tammy says

      November 07, 2019 at 10:49 am

      can you add raisins to this salad for a more classic style

      Reply
      • Tania Sheff says

        November 07, 2019 at 12:33 pm

        Hi Tammy! Raisins will not make a good addition to this salad to my opinion.

        Reply

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    My name is Tania. I create quick, healthy, and wholesome meals. Let's get to know each other, shall we? Read More…

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