Korean Carrot Salad: A Quick, Healthy Taste of Korea

Korean Carrot Salad is a vibrant and crunchy dish that combines fresh carrots with a tangy dressing, perfect for any meal or occasion.

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Prep Time 10

Chill Time 30

Total Time 40

Servings: 4 servings

Course: Salads

Cuisine: Korean

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 cups Carrots Fresh, bright orange carrots for optimal sweetness and crunch
2 cloves Garlic Fresh minced garlic for aromatic depth
2 scallions Green Onion Optional for a simpler salad

For the Dressing

1/4 cup Rice Vinegar Traditional vinegar for dressing, apple cider vinegar works too
2 tablespoons Sugar Balances acidity; adjust for sweetness or substitute with honey
2 tablespoons Soy Sauce Provides umami flavor; choose low-sodium for a healthier option
2 tablespoons Sesame Oil Rich and nutty; substitute with olive oil if needed

For Garnish

2 tablespoons Sesame Seeds Toasted seeds add crunch and a nutty finish

Equipment

sharp knife
julienne peeler
mixing bowl
plastic wrap

Method

Preparation Steps

Begin by peeling the fresh carrots. Cut them into thin, matchstick-sized strips for even mixing.
In a bowl, whisk together the minced garlic, rice vinegar, sugar, soy sauce, and sesame oil until well combined.
Add the julienned carrots to the dressing and toss gently to coat evenly.
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Before serving, give the salad a gentle toss and sprinkle with toasted sesame seeds and chopped green onions.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 27gProtein: 2gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 300mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 18000IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. This salad tastes even better after a day in the fridge.

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