Korean Carrot Salad: Crunchy, Fresh, and Full of Flavor

Korean Carrot Salad is a vibrant, crunchy dish that combines tangy dressing with fresh carrots, making it a healthy and gluten-free choice.

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Prep Time 15

Chilling Time 30

Total Time 45

Servings: 4 servings

Course: Salads

Cuisine: Korean

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

3 cups Carrots fresh, young, grated
1 clove Garlic finely minced or grated

For the Dressing

3 tablespoons Vinegar rice vinegar or apple cider vinegar
2 tablespoons Sugar can be substituted with honey or sweetener
2 tablespoons Sesame oil optional for added flavor
1 teaspoon Salt adjust to taste

Equipment

grater
Medium bowl

Method

Step-by-Step Instructions

Grate or julienne fresh, young carrots until finely shredded. Optionally, steam for 2-3 minutes for a softer texture.
In a medium bowl, combine minced garlic, vinegar, sugar, and salt. Whisk until sugar dissolves, creating the dressing.
Add shredded carrots to the dressing and toss gently until coated.
Drizzle sesame oil over the carrots and mix again to distribute the flavor.
Chill the salad in the refrigerator for 15-30 minutes before serving.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 21gProtein: 1gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 150IUVitamin C: 15mgCalcium: 3mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days. Freezing is not recommended due to texture loss.

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