Korean Carrot Salad

by Editorial Staff


Prep Time 30 mins
Total Time 5 hrs 30 mins
Course Salad
Cuisine European
Servings (Default: 5)


  • 1 kg carrot (s)
  • 4 medium onion (s)
  • salt
  • 2 cloves garlic, pressed through
  • 1 teaspoon chili powder
  • 2 tablespoon vinegar essence
  • 70 ml oil
Korean Carrot Salad
Korean Carrot Salad


  1. Grate the carrots with the V-shaped slicer as fine sticks in a large bowl. Add 1 tablespoon of salt, mix in well and let the carrots rest for about 20-25 minutes and let the juice steep.
  2. Halve the onions and cut into thin strips. Heat the oil in a pan and fry the onions in it until they are light golden brown. Remove from heat and let cool down for about 10 minutes.
  3. Squeeze out the carrots well with your hands and put them in another bowl as dry as possible. Add the onions and garlic. Mix well and season with vinegar, chilli and salt.
  4. Let it steep for a few hours, then season again to taste before serving.

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