This Korean carrot salad features thinly sliced carrots, garlic, and spices. It’s an irresistibly crunchy and tangy side dish!
My family makes this Korean carrot salad (or Morkovcha) for every holiday table, and it’s one of those dishes that never gets old. Yes, it might be confusing because my family is Ukrainian… but I’ll explain in a bit. I got this recipe from the Momsdish community and tested several versions — this one came the closest to the one I grew up with!
So how did my Ukrainian family end up with a Korean salad? Apparently, ethnic Koreans who were relocated to Central Asia in the Soviet-run 1930s were looking for a cabbage substitute for kimchi, and they decided to use carrots. Thus, the “Korean” carrot salad was born — and now, it’s one of the most popular dishes at Slavic potlucks, weddings, and in our own kitchen.
Korean Carrot Salad Video
How To Make Korean Carrot Salad
The hardest part is waiting for the carrots to marinate — the rest comes together in just a few simple steps. Let me show you how to make this irresistible salad!
- Combine: In a large bowl (I love this one because it comes with a lid!) combine carrots, salt, sugar, vinegar, and garlic to a bowl; toss well.
- Heat & Season Oil: Warm oil until shimmering, then stir in coriander and black pepper.
- Mix: Pour the hot oil over the carrots and toss to coat evenly.
- Marinate: Cover and refrigerate for a few hours (or overnight) before serving.
Tips For the Best Korean Carrot Salad
I’ve been enjoying this Korean carrot salad for practically my entire life, but I never made it myself until a few years ago (perks of being the youngest and having my sisters cook most of the food!). Here are the top tips I learned for an authentic and delicious salad.
- Use good quality sunflower oil. Most sunflower oil in America is nothing like what I grew up with, so I prefer going to a Slavic grocery store and buying one that is imported directly from Europe. If you don’t have authentic sunflower oil on hand, olive oil or canola oil will also work.
- Invest in the right carrot shredder. If you don’t feel like julienning 2 pounds of carrots by hand (I definitely don’t), use a product like this one to make the job way easier and quicker.
- Bloom the spices. The technique of lightly heating spices in oil is known as “blooming,” and it helps unlock their full flavor potential. Don’t skip this step!
- Chill the salad before enjoying. At least four hours in the fridge is needed to bring all the flavors in this salad together. I usually make it the night before so it’s ready by morning.
Hot Tip: Store any leftover carrot salad in a glass jar in the fridge for up to one week.
More Crunchy Salads
- Ramen Noodle Salad — Cabbage slaw topped with roasted ramen noodles, nuts, and seeds
- Asian Chicken Salad — Loads of veggies, shredded chicken, and a lime/ginger/soy dressing
- Broccoli Cauliflower Salad — The bacon, sunflower seeds, and creamy dressing take it over the top
- Fritos Chili Cheese Salad — Indulgent and cheesy… unlike any other salad you’ve tried!
Recipe
Ingredients
- 2.5 pounds carrots peeled and julienned
- 1 tsp kosher salt to taste
- 3 tbsp granulated sugar
- 4 tbsp white vinegar
- 7 garlic cloves minced
- ½ cup oil sunflower, canola, or olive oil
- 1 tsp ground coriander
- 1/2 tsp ground black pepper
Instructions
- Place the julienned carrots in a large mixing bowl. Add the salt, sugar, vinegar and garlic, then toss everything to combine.
- Heat the oil in a skillet over medium heat until it is shimmering.
- Add the coriander, black pepper to the hot oil mixture. Stir it well.
- Pour the seasoned oil over the carrots. Toss until the carrots are evenly coated.
- Cover the bowl and refrigerate the salad for at least 2 hours (overnight is even better) so the flavors meld. Enjoy!
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