Korean Carrot Salad Recipe

Introduction

Korean Carrot Salad is a vibrant and refreshing dish bursting with bold flavors and a satisfying crunch. This colorful salad combines sweet, tangy, and spicy notes, making it a perfect side or light snack.

Ingredients

• 3 medium carrots
• 2 bell peppers (seeded and thinly sliced; use a combination of red, orange, or yellow but NOT green)
• 1/4 cup green onion (finely chopped)
• 2 Tbsp cilantro (finely chopped)
• 2 Tbsp distilled white vinegar
• 1 Tbsp sugar
• 1 Tbsp soy sauce (preferably low sodium, or tamari for gluten free)
• 1 tsp sesame oil
• 1/4 to 1/2 tsp crushed red pepper flakes (adjust for desired heat)
• 1/3 cup cashews (toasted and coarsely chopped, to garnish)

Instructions

1. Step 1: Toast the cashews in a dry skillet over medium heat, tossing frequently until they are golden and fragrant. Set them aside to cool, then coarsely chop.
2. Step 2: Prepare the dressing by combining distilled white vinegar, sugar, soy sauce, sesame oil, and crushed red pepper flakes in a small bowl. Stir until the sugar dissolves, then set aside to let the flavors meld.
3. Step 3: In a medium mixing bowl, combine the peeled and julienned carrots, thinly sliced bell peppers, finely chopped green onion, and cilantro.
4. Step 4: Pour the dressing over the vegetables and stir well to coat everything evenly. Cover the bowl and refrigerate for 20 minutes to allow the salad to marinate.
5. Step 5: Before serving, give the salad a good stir and taste. Adjust seasoning by adding more vinegar if needed for extra brightness. Garnish with the toasted, chopped cashews.

Tips & Variations

• Use tamari instead of soy sauce for a gluten-free version.
• Add a splash of lime juice for a citrusy twist.
• For more heat, increase the crushed red pepper flakes gradually.
• Toasted sesame seeds can be sprinkled on top as an alternative garnish.
• If you prefer a milder salad, reduce or omit the red pepper flakes.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Because the vegetables marinate in the dressing, the flavors will deepen over time. Stir well before serving. This salad is best enjoyed chilled and is not recommended for reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, letting it marinate for at least 20 minutes improves the flavor, and it can be stored refrigerated for up to 2 days. However, the vegetables may soften slightly over time.

What can I use if I don’t have cashews?

You can substitute toasted almonds, peanuts, or omit nuts altogether if you have allergies or preferences.

Korean Carrot Salad Recipe

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★★★★★

5 from 101 reviews

• Author: lina
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This vibrant Korean Carrot Salad combines crisp carrots and colorful bell peppers with a tangy, slightly sweet dressing enhanced by sesame oil and red pepper flakes. Garnished with toasted cashews, this refreshing and easy-to-make salad offers a perfect balance of flavors and textures, ideal as a side dish or light snack.

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Ingredients

Scale 1x2x3x

Vegetables

• 3 medium carrots
• 2 bell peppers (seeded and thinly sliced; combination of red, orange, or yellow but not green)
• 1/4 cup green onion (finely chopped)
• 2 Tbsp cilantro (finely chopped)

Dressing

• 2 Tbsp distilled white vinegar
• 1 Tbsp sugar
• 1 Tbsp soy sauce (preferably low sodium, or Tamari for gluten free)
• 1 tsp sesame oil
• ¼ to ½ tsp crushed red pepper flakes (adjust for desired spiciness)

Garnish

• 1/3 cup cashews (toasted and coarsely chopped)

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Instructions

1. Toast the Cashews: In a dry skillet over medium heat, toast the cashews while tossing frequently until they turn golden brown and release a fragrant aroma. Remove from heat and set aside to cool, then coarsely chop for garnish.
2. Prepare the Dressing: In a small bowl, combine distilled white vinegar, sugar, soy sauce, sesame oil, and crushed red pepper flakes. Stir well until the sugar dissolves completely and let the mixture rest to allow flavors to meld.
3. Assemble the Salad: In a medium mixing bowl, combine the grated carrots, thinly sliced bell peppers, finely chopped green onion, and cilantro. Mix gently to distribute ingredients evenly.
4. Toss with Dressing: Pour the prepared dressing over the vegetable mixture and toss thoroughly to ensure all the ingredients are well coated. Cover the bowl and refrigerate for 20 minutes to let the flavors develop.
5. Final Touches and Serve: Before serving, stir the salad once more and adjust seasoning if needed by adding more vinegar for extra tang. Garnish with the toasted, chopped cashews to add a delightful crunch and nutty flavor.

Notes

• For a gluten-free version, substitute soy sauce with Tamari.
• Adjust red pepper flakes to control the heat level according to your preference.
• Marinating the salad for longer than 20 minutes can intensify the flavors.
• To save time, carrots can be shredded using a food processor or grater.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Korean

Keywords: Korean carrot salad, Korean salad, carrot salad recipe, healthy side dish, gluten free salad, easy salad, vegan salad, cashew garnish, sesame dressing