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4.8 from 5 votes

Easy Carrot Salad

Ready in just a few minutes, this Korean-style Carrot Salad is amazing! It’s fresh, crunchy, and seriously addicting!
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: Korean
Keyword: Carrot Salad Recipe
Servings: 4 servings
Calories: 190kcal
Author: Tania Sheff

Ingredients

  • 1 ½ lbs. carrots
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 1 tbsp. vinegar
  • ½ tsp. coriander powder
  • ½ tsp. paprika
  • 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.

Video

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: 190kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Sodium: 596mg | Potassium: 567mg | Fiber: 5g | Sugar: 12g | Vitamin A: 28784IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 1mg