Description
Discover the vibrant and flavorful Best Korean Carrot Salad (Koreiskaya Morkovka), a crunchy and spicy salad made with julienned carrots, fragrant spices, and a tangy vinegar dressing. This easy-to-make dish features carrots sautéed with golden browned onions and smoked paprika-infused oil, delivering a perfect balance of sweet, smoky, and tangy flavors. Ideal as a side dish or a refreshing snack, this salad benefits from marinating overnight to develop its signature taste.
Ingredients
Scale
Vegetables
- 2 pounds carrots (peeled and julienned on a mandolin)
- 1 small onion (finely diced)
- 6 cloves garlic (minced)
- ¼ cup cilantro (finely chopped)
Spices & Seasonings
- 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)
Other Ingredients
- ¾ cup avocado oil
- 3 tablespoons white vinegar (or more to taste)
Instructions
- Cook the Onions: Heat the avocado oil in a medium skillet over medium-low heat. Add the finely diced onions and cook slowly for 8-10 minutes until they turn golden brown and soft, releasing a rich flavor into the oil.
- Prepare the Carrots: While the onions cook, peel and julienne the carrots using a mandolin with a fine julienne setting. Transfer the carrots to a large bowl, season with kosher salt and sugar, and toss well to evenly distribute the seasonings. Add additional salt to taste as desired.
- Add Spices and Garlic: Create a well in the center of the seasoned carrots. Add ground coriander, smoked paprika, cayenne pepper, and the minced garlic directly into the well.
- Infuse the Flavors: Once the onions are golden, increase the heat to make the oil hot and sizzling. Strain the cooked onions through a fine mesh sieve, allowing the hot infused oil to pour over the spices and garlic in the carrot bowl. Let the mixture rest for about a minute so the flavors meld, then mix thoroughly to combine. You can discard the onions or save them for another recipe.
- Finish and Marinate: Stir in the chopped cilantro and white vinegar. Mix everything to combine well. Transfer the carrot salad into a large mason jar or two smaller containers, seal, and refrigerate for at least 4 hours or preferably overnight to allow the flavors to fully develop. Before serving, give the salad a good mix and garnish with extra cilantro if desired. Store leftovers in the fridge for up to one week.
Notes
- Adjust the cayenne pepper according to your heat preference.
- The salad tastes best after marinating overnight, but 4 hours is the minimum.
- Use a mandolin with a fine julienne setting for ideal texture.
- Leftover browned onions can be used to enhance other dishes, such as soups or grain bowls.
- This salad keeps well refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Korean
Keywords: Korean carrot salad, Koreiskaya Morkovka, spicy carrot salad, julienned carrot recipe, vegan Korean salad, fermented carrot salad, side dish, easy salad
