Description
This Spicy Korean Carrot Salad is a vibrant and flavorful side dish featuring julienned carrots tossed in a tangy and spicy dressing made with gochugaru, garlic, and apple cider vinegar. Enhanced with thinly sliced red onions soaked to mellow their bite, this salad is quick to prepare and delivers a refreshing crunch with a kick of Korean-inspired heat. Perfect as a side for grilled meats or as part of a Korean meal spread.
Ingredients
Main Ingredients
- 1 pound carrots (about 5 carrots)
- 1 teaspoon salt
- ¼ red onion, thinly sliced lengthwise (pole-to-pole), soaked in ice water for 10 minutes
Dressing
- 2 tablespoons apple cider vinegar
- 1 tablespoon gochugaru (or other chile powder)
- 1 teaspoon tamari or soy sauce
- 2-3 cloves garlic, finely minced
- Pinch of finely ground black pepper, or more to taste (optional)
Optional Garnish
- 1-2 tablespoons toasted sesame seeds
Instructions
- Prepare the Carrots: Julienne the carrots using a mandoline or a sharp knife to create the thinnest possible strips. Place the carrot strips in a bowl and toss them evenly with 1 teaspoon of salt to help draw out moisture and soften slightly.
- Soak the Onion: Thinly slice the red onion lengthwise from pole to pole. Place the onion slices in a bowl of ice cold water and let them soak for 10-15 minutes to reduce their sharpness. After soaking, drain the onions thoroughly and add them to the bowl with the salted carrots.
- Make the Dressing: In a small bowl, whisk together the apple cider vinegar, gochugaru (Korean chili powder), tamari or soy sauce, finely minced garlic, and a pinch of black pepper if using. This mixture will add tanginess, spice, and umami to the salad.
- Toss the Salad: Pour the dressing over the carrot and onion mixture. Toss everything thoroughly to ensure the carrots and onions are evenly coated with the dressing. Taste the salad and adjust seasoning as needed by adding more tamari or salt for saltiness, apple cider vinegar for brightness, or gochugaru for extra heat.
- Serve and Garnish: Transfer the salad to a shallow serving bowl for an attractive presentation. Garnish with toasted sesame seeds if desired to add a nutty aroma and extra texture. Serve immediately or chill briefly for enhanced flavor melding.
Notes
- This salad is best consumed fresh but can be refrigerated for up to 2 days, allowing flavors to develop further.
- For a gluten-free option, ensure the tamari or soy sauce used is gluten-free.
- Adjust the amount of gochugaru to control the heat level to your preference.
- Using a mandoline ensures uniformly thin carrot strips for the best texture.
- You can substitute apple cider vinegar with rice vinegar for a milder acidity.
