Korean Carrot Salad

This salad is nothing but carrots. It gets it’s name from the Korean carrot grater that is used to grate the carrots. If you don’t have one, here’s a link. The combination of spices and the grater used is what makes it so unique. Normally this recipe calls for a very large amount of garlic, however for me the amount is just too much so I have adjusted the recipe accordingly.

INGREDIENTS:

4 cups shredded carrot

2 cloves of pressed garlic

1 tablespoon of sugar

1 teaspoon of salt

1/2 teaspoon ground coriander

1/2 teaspoon black pepper

1/4 cup olive oil

1 tablespoon of vinegar

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1.Using the Korean carrot grater, grate 4 cups of carrots.

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2.Add all of the remaining ingredients such as pressed garlic, ground coriander, salt, black pepper, sugar, oil and vinegar.

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3.Mix everything very well, let it stand a few minutes for the salt and sugar to dissolve and mix again then taste and enjoy. This salad is good to be stored in the fridge for up to a week.

Enjoy with any dinner or try my Hot Balogna Sandwiches with Korean carrots, they’re the reason I keep making Korean carrot salad in the first place.

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5 from 2 votes
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Korean Carrot Salad

This salad is nothing but carrots. It gets it’s name from the Korean carrot grater that is used to grate the carrots. If you don’t have one, here’s a link. The combination of spices and the grater used is what makes it so unique. Normally this recipe calls for a very large amount of garlic, however for me the amount is just too much so I have adjusted the recipe accordingly.
Author Alena's Homecooking

Ingredients

  • 4 cups shredded carrot
  • 2 cloves garlic
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1/2 tsp ground coriander
  • 1/2 tsp black pepper
  • 1/4 cup olive oil
  • 1 tbsp vinegar

Instructions

  1. 1.Using the Korean carrot grater, grate 4 cups of carrots.

    2.Add all of the remaining ingredients such as pressed garlic, ground coriander, salt, black pepper, sugar, oil and vinegar.

    3.Mix everything very well, let it stand a few minutes for the salt and sugar to dissolve and mix again then taste and enjoy. This salad is good to be stored in the fridge for up to a week.

If you make this recipe tag @alenashomecooking on instagram and hashtag it #alenashomecooking or by clicking the social icons on top of this page.

3 Comments

  • Christina Nicole Cash

    5 stars
    Making right now! One trick I learned that I’ll do is heating the oil and pouring it over the garlic to release the flavor more.

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