Russians call it 'Korean Carrot Salad,' but it is so absolutely ubiquitous in Russia that if they didn't originally own it, they certainly do now. Coriander provides primary flavor; cayenne provides the heat. To get it right, you MUST use a mandoline to julienne the carrots into long, thin strands like spaghetti. To save time, buy them already julienned at the grocery store. This dish is best after it has marinated for 24 hours, but is fine after only 4 or 5 hours.

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Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
4 hrs
total:
4 hrs 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place carrots in a large bowl. Sprinkle garlic over carrots.

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  • Mix vinegar, sugar, and salt together in a small bowl.

  • Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.

  • Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.

Nutrition Facts

119 calories; protein 0.8g 2% DV; carbohydrates 8.9g 3% DV; fat 9.3g 14% DV; cholesterolmg; sodium 766.7mg 31% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/06/2016
Had this dish in Kazakhstan at a family member's farmhouse meal and loved it. I asked how it was made and this is essentially the same recipe (except for the onions). The first time I made it I used prepared minced garlic instead of fresh--big difference. Go buy a real head of garlic and mince the 3 cloves by knife. The first time I also used a grater--wrong! This time I first tried to use a Mandoline to julienne the carrots as some recipes for this dish specify but it just wouldn't work. Finally I pulled out my little handheld Veggetti spiral julienne device and used the larger of the two sizes. Worked great!!! Was more like the original dish we had had. I suppose a Cuisinart would work if you have one. I also did what most reviewers did: cut the salt way down to 1 tsp. I didn't have or want onions so I left those out but still use the oil added to the vinegar and spices like with any dressing. I also cut the cayenne down to 1/4 tsp since we don't like "hot" or spicy. Next time I may only use a dash--even 1/4 tsp was too much for us. I used avocado oil because I figured it may be better than just plain canola oil. (I have read not to use olive oil in this recipe btw. ) Agree with everyone that this needs to marinate at least 4-5 hours and better overnight. Read More
(2)

Most helpful critical review

Rating: 3 stars
09/02/2014
Way too much salt. I followed directions to a tee and it came out too salty. Use lemon juice instead of salt. It's still very close to a flavor of a carrot salad I used to buy in Russia. Read More
12 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/05/2016
Had this dish in Kazakhstan at a family member's farmhouse meal and loved it. I asked how it was made and this is essentially the same recipe (except for the onions). The first time I made it I used prepared minced garlic instead of fresh--big difference. Go buy a real head of garlic and mince the 3 cloves by knife. The first time I also used a grater--wrong! This time I first tried to use a Mandoline to julienne the carrots as some recipes for this dish specify but it just wouldn't work. Finally I pulled out my little handheld Veggetti spiral julienne device and used the larger of the two sizes. Worked great!!! Was more like the original dish we had had. I suppose a Cuisinart would work if you have one. I also did what most reviewers did: cut the salt way down to 1 tsp. I didn't have or want onions so I left those out but still use the oil added to the vinegar and spices like with any dressing. I also cut the cayenne down to 1/4 tsp since we don't like "hot" or spicy. Next time I may only use a dash--even 1/4 tsp was too much for us. I used avocado oil because I figured it may be better than just plain canola oil. (I have read not to use olive oil in this recipe btw. ) Agree with everyone that this needs to marinate at least 4-5 hours and better overnight. Read More
(2)
Rating: 5 stars
07/15/2013
It's delicious! Read More
(2)
Rating: 4 stars
08/07/2016
This dish has become a staple at our house. Simple flavors come together in healthy ingredients. Some crunch some zing some zip. I use olive oil instead of veg oil and I don't precook the onions. Read More
(1)
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Rating: 4 stars
12/06/2017
Turned out great very close to what I ve had in Russia. I would cut down on the salt and vinegar because it turned out a little more sour and salty than what I m used to. Overall good recipe! Read More
(1)
Rating: 3 stars
09/02/2014
Way too much salt. I followed directions to a tee and it came out too salty. Use lemon juice instead of salt. It's still very close to a flavor of a carrot salad I used to buy in Russia. Read More
Rating: 5 stars
04/10/2018
I did as other reviewers suggested and reduced the salt. It turned out great! Read More
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Rating: 4 stars
11/22/2015
Very good! I had never had Russian-Korean carrot salad before. What a unique and tasty salad! I love the coriander! I was a little conservative with the salt (I only used 2 tsp instead of 2.5tsp) and it was plenty salty. I might even cut back to 1.5tsp next time. I let it marinate overnight and it was oh-so-good! Read More
Rating: 4 stars
03/27/2016
I cut the salt down to less than half what the recipe called for and it is salty enough for my taste. I usually make a sweeter carrot salad with raisins so this was an interesting contrast. I will probably make it again. Read More
Rating: 3 stars
06/26/2014
this was okay..i added a bit of sesame oil to give some needed asian flare Read More