Dinner

Best Korean Carrot Salad (Koreiskaya Morkovka) Recipe

Name: Best Korean Carrot Salad (Koreiskaya Morkovka) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Cuisine: Korean
Ingredients: 2 pounds carrots (peeled and julienned on a mandolin); 1 small onion (finely diced); 6 cloves garlic (minced); ¼ cup cilantro (finely chopped); 1 teaspoon kosher salt (or more to taste); 1 ½ teaspoons sugar (or more to taste); 2 teaspoons smoked paprika; 2 ½ teaspoons ground coriander; ½ teaspoon cayenne pepper (or more to taste); ¾ cup avocado oil; 3 tablespoons white vinegar (or more to taste)

ByMariam Harutyunyan October 18, 2026October 18, 2026

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Introduction

Korean Carrot Salad, or Koreiskaya Morkovka, is a vibrant and spicy side dish full of bold flavors. This crunchy salad combines tender carrots with smoky spices and tangy vinegar for a refreshing, addictive taste.

The image shows a dish of shredded orange carrots mixed with small green herb pieces. The carrot mix is placed mainly in a white speckled bowl near the bottom center, with a silver spoon inside. Above it, there is a large glass jar and a smaller glass jar, both filled to the top with the same shredded carrot mixture. To the left, there are some carrot peelings and green cilantro leaves on a white marbled surface. Near the bottom left, there is garlic with partially peeled white skin and more cilantro. The overall colors are bright orange, green, white, and silver, set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds carrots (peeled and julienned on a mandolin)
1 small onion (finely diced)

¾ cup avocado oil
1 teaspoon kosher salt (or more to taste)

1 ½ teaspoons sugar (or more to taste)
2 teaspoons smoked paprika

2 ½ teaspoons ground coriander
½ teaspoon cayenne pepper (or more to taste)
6 cloves garlic (minced)

¼ cup cilantro (finely chopped)
3 tablespoons white vinegar (or more to taste)

Instructions

Step 1: Heat the avocado oil over medium-low heat in a medium skillet. Add the finely diced onions and cook for 8 to 10 minutes, stirring occasionally, until they turn golden brown.

Step 2: While the onions cook, julienne the peeled carrots using a mandolin with a fine setting into a large bowl. Season the carrots with kosher salt and sugar, then toss to combine. Adjust salt as needed to taste.
Step 3: Create a well in the center of the carrots, and add ground coriander, smoked paprika, cayenne pepper, and minced garlic into it.
Step 4: Increase the heat under the skillet so the oil sizzles. Strain the cooked onions through a fine mesh sieve, letting the hot oil drip over the spices and garlic in the bowl. Let the mixture rest for one minute, then mix well to combine. Discard the onions or save for another use. Add chopped cilantro and white vinegar; stir thoroughly.

Step 5: Transfer the carrot salad into a large mason jar or two smaller jars. Refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld. Stir well before serving cold. Garnish with extra cilantro if desired.

Tips & Variations

Use freshly ground spices for a more vibrant flavor.
Adjust cayenne pepper to control the heat level according to your preference.

Substitute white vinegar with apple cider vinegar for a fruitier tang.
Try adding a pinch of ground black pepper or cumin for additional depth.

Storage

Store the salad in an airtight container in the refrigerator for up to one week. The flavors improve with time, so it’s best after marinating overnight. Serve chilled and stir before each use to redistribute the dressing evenly.

How to Serve

The image shows a close-up view of a bowl filled with a single layer of bright orange shredded carrots mixed with small pieces of green herbs, likely cilantro. The carrot shreds are thin, long, and have a smooth, slightly shiny texture, suggesting they are lightly coated with a dressing or oil. The white bowl has light speckles and is filled nearly to the top with the carrot salad. The background surface visible around the bowl is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil?

Yes, you can substitute avocado oil with sunflower or vegetable oil, which have a neutral taste and high smoke point suitable for frying the onions.

Is this salad spicy?

This salad has a mild to moderate heat depending on the amount of cayenne pepper added. You can easily adjust the spice level to your liking by reducing or increasing the cayenne.