Korean carrot salad is one of those simple recipes that tastes far better than the ingredient list suggests. The carrots stay crisp, while the garlic, vinegar, paprika, sesame seeds, and hot oil create a bold dressing that is tangy, savory, slightly spicy, and seriously addictive.
It is especially good after a few hours in the refrigerator, when the carrots soak up all that flavor without losing their crunch. Serve it with grilled meat, rice, sandwiches, or eat it straight from the container whenever you need something fresh and punchy.
Ingredients
- 3 large carrots, about 1½–2 pounds total
- 6 garlic cloves, finely minced
- ⅓ cup rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 1 tablespoon sesame seeds
- ¼ cup avocado oil or another neutral oil
Instructions
Prepare the Carrots
Peel the carrots, then cut them into long, thin strips using a julienne peeler or sharp knife. Place them in a large mixing bowl.
Add the Seasonings
Add the minced garlic, rice vinegar, sugar, salt, paprika, cayenne pepper, and sesame seeds. Toss thoroughly until the carrots are evenly coated.
Transfer to the Jar
Transfer the seasoned carrots and all the liquid from the bowl to a large, room-temperature, heat-safe jar. Leave some empty space at the top so the carrots can move when shaken.
Add the Hot Oil and Shake
Heat the avocado oil in a small saucepan over medium heat until it begins to shimmer but does not smoke.
Carefully pour the hot oil into the jar, aiming it over the garlic, spices, and sesame seeds. Secure the lid, hold the jar with a kitchen towel, and shake well until the oil and seasonings are evenly distributed.
Chill and Serve
Let the jar cool to room temperature, then refrigerate the salad for at least 2 hours. For the best flavor, leave it overnight.
Shake the jar again before serving.
Storage
Store Korean carrot salad in a tightly sealed container in the refrigerator for up to 10 days. Stir or toss before serving to redistribute the dressing.
Tips and Tricks
- Use a large, heat-safe jar. Make sure it is at room temperature before adding the hot oil, since cold glass can crack from the sudden temperature change.
- Leave enough room for shaking. The jar should not be packed to the top. A little empty space helps the carrots and dressing move around and coat evenly.
- Julienne the carrots rather than grating them. Thin, long strips stay crisp and are less likely to clump together inside the jar.
- Add the sesame seeds before the hot oil. Pouring the oil over the garlic, spices, and sesame seeds helps release their flavor.
- Heat the oil only until shimmering. It should be hot enough to lightly sizzle when added, but it should never smoke.
- Close the jar tightly and shake carefully. Hold the lid firmly with a kitchen towel and shake until the carrots are evenly coated.
- Shake it again while it chills. Giving the jar another shake after an hour helps redistribute the dressing.
- Let the salad rest before serving. Two hours is enough, but the flavor is even better after chilling overnight.
