Description
This Spicy Korean Carrots recipe is a vibrant, flavorful salad featuring julienned carrots tossed in a zesty blend of white vinegar, smoked paprika, garlic, and a touch of cayenne pepper. Enhanced by the infusion of hot olive oil and sautéed onions, this no-cook dish offers a perfect balance of spice, tang, and smoky depth. Ideal as a refreshing side or snack, it captures the essence of Korean-inspired flavors with easy preparation and a satisfying crunch.
Ingredients
Scale
Carrots and Vegetables
- 2.2 lbs (1000 grams) carrots, julienned
- 1 large onion, diced
Spices and Seasonings
- 3-4 Tbsp white vinegar
- 2 tsp kosher salt (use less if using table salt)
- 1 Tbsp granulated sugar
- 2 tsp smoked paprika
- 1/4-1/2 tsp cayenne pepper (to taste)
- 1 tsp ground coriander seeds
- 1 tsp freshly ground black pepper
- 5 cloves garlic, peeled and pressed
Oils
- 2/3 cup light olive oil (or any neutral oil)
Instructions
- Prepare Carrots: Peel and julienne 2.2 lbs of carrots using a julienne slicer or a large chef’s knife. Cut each carrot into 4-inch slices about 1/8-inch thick, then slice those into thin, long strips. Place all the julienned carrots in a large mixing bowl.
- Add Spices and Garlic: Top the carrots with 3-4 tablespoons of white vinegar, 2 teaspoons kosher salt, 1 tablespoon granulated sugar, 2 teaspoons smoked paprika, 1/4 to 1/2 teaspoon cayenne pepper (adjust to taste), 1 teaspoon ground coriander seeds, 1 teaspoon freshly ground black pepper, and 5 cloves of pressed or minced garlic.
- Sauté Onions: Heat 2/3 cup olive oil in a skillet over medium heat. Add the diced onion and sauté, stirring often, until the onions turn golden brown. Use a slotted spoon to remove the onions, then reserve or discard them as preferred.
- Infuse Spices with Hot Oil: Reheat the remaining olive oil until it is almost smoking. Carefully pour about 1/2 cup of the hot oil directly over the carrot and spice mixture. This step releases the flavors of the spices and garlic into the salad. Discard or save the remaining oil for another use.
- Toss and Adjust Seasonings: Using two large forks or gloved hands, toss the mixture thoroughly to evenly coat the carrots. Taste and adjust the seasoning by adding more sugar, vinegar, or cayenne pepper if desired.
- Chill and Serve: Transfer the salad to a glass or metal container with a tight-fitting lid. Refrigerate for at least 6-12 hours for the best flavor development. It can also be served immediately if you’re short on time.
Notes
- For a milder dish, reduce or omit the cayenne pepper.
- Julienning carrots by hand requires careful knife skills; using a mandoline or julienne peeler can save time.
- Sautéed onions can be saved for another recipe or discarded; they add a mild sweetness to the oil.
- The spicy carrot salad develops flavor best after chilling, but it’s still tasty when freshly made.
- Use a neutral oil if you prefer a less pronounced olive oil flavor.
- This salad keeps well refrigerated for up to 5 days.
