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carrot salad in white bowl

Korean Carrot Salad

Grated carrots in zesty vinaigrette with cracked coriander seeds.
5 from 1 vote
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Course: Appetiser
Cuisine: Russian
Keyword: Korean carrot salad, Korean carrots
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 8
Calories: 65kcal


  • 1 lbs carrots
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp red wine vinegar
  • 1-2 garlic cloves crushed
  • 2 tbsp sunflower oil or olive oil
  • 1/2 medium onion diced (I used red onions)
  • 1 tsp coriander seeds cracked
  • 1/2 tsp cayenne pepper


  • Grate carrots in long strips or julienne them on a mandoline. The traditional recipe uses long square shaped carrot strips.
  • Dice the onion and crack coriander seeds in a mortar. Heat 2 tbsp of oil in a frying pan and fry the onions with cracked coriander seeds and cayenne pepper over low heat for about 10 minutes until the onions are soft and slightly caramelised.
  • In a medium bowl combine salt, sugar, red wine vinegar and minced garlic, add carrots to the marinade and then add cooked onions and spices. Mix well and let it chill in the fridge for 2-3 hours to allow the flavours to meld.


Calories: 65kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 330mg | Potassium: 191mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9524IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg