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Russian Carrot Salad (Korean-Style)

Rated as 4.2 out of 5 Stars

"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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Ingredients

4 h 40 m servings 119 cals
Original recipe yields 8 servings

Directions

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  1. Place carrots in a large bowl. Sprinkle garlic over carrots.
  2. Mix vinegar, sugar, and salt together in a small bowl.
  3. 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.
  4. 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


Per Serving: 119 calories; 9.3 g fat; 8.9 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 767 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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,...

Most helpful critical review

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.

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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,...

It's delicious!

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!

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 oni...

I did as other reviewers suggested and reduced the salt. It turned out great!

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 w...

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...

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.

this was okay..i added a bit of sesame oil to give some needed asian flare