Carrot Ribbon Salad
Carrot Ribbon Salad is a easy Korean recipe that serves 3. 120 calories per serving. Recipe by Liliana DeAngelis on YouTube.
Prep: 15 min | Cook: PT0M | Total: 20 min
Cost: $2.72 total, $0.91 per serving
Ingredients
- 6 Carrots (peeled and cut into thin ribbons using a peeler or vegetable slicer)
- 4 Green Onions (trimmed and thinly sliced)
- 1 clove Garlic (microplaned for strong flavor)
- 1 tablespoon Sesame Seeds (toasted if desired)
- 2 teaspoon Sesame Oil (100% pure, toasted sesame oil for flavor)
- 2 teaspoon Soy Sauce (regular or low-sodium)
- 1 tablespoon Rice Vinegar (unseasoned)
- 1 teaspoon Chili Crisp (store‑bought or homemade; adds smoky heat)
Instructions
Prepare Carrots
Trim the green tops off the carrots, peel them, then run a peeler or ribbon cutter along the length to create thin carrot ribbons.
Time: PT5M
Slice Green Onions
Trim the root ends of the green onions, discard any wilted parts, and slice them thinly on a diagonal.
Time: PT2M
Microplane Garlic
Peel one garlic clove and grate it finely using a microplane directly into the bowl.
Time: PT1M
Add Sesame Seeds
Measure 1 tablespoon of sesame seeds and sprinkle them over the carrot ribbons.
Time: PT1M
Add Sesame Oil
Drizzle 2 teaspoons of toasted sesame oil over the mixture.
Time: PT1M
Add Soy Sauce
Add 2 teaspoons of soy sauce to the bowl.
Time: PT1M
Add Rice Vinegar
Stir in 1 tablespoon of rice vinegar for acidity.
Time: PT1M
Add Chili Crisp
Finish with 1 teaspoon of chili crisp, mixing it in to distribute the smoky heat.
Time: PT1M
Toss and Serve
Using a wooden spoon or your gloved hand, toss all ingredients until the carrots are evenly coated. Taste and adjust seasoning if needed, then serve immediately or chill.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 2 g
- Carbohydrates
- 15 g
- Fat
- 5 g
- Fiber
- 3 g
Dietary info: Vegan, Gluten-Free (use tamari instead of regular soy sauce)
Allergens: Sesame, Soy
Ingredient Substitutions
- Instead of Carrots: Daikon radish, jicama
- Instead of Green Onions: chives, shallots
- Instead of Garlic: garlic powder (1/8 tsp)
- Instead of Sesame Seeds: pumpkin seeds
- Instead of Sesame Oil: peanut oil (1 tsp)
- Instead of Soy Sauce: tamari (gluten‑free)
- Instead of Rice Vinegar: apple cider vinegar (1 tbsp)
- Instead of Chili Crisp: sriracha (1 tsp), gochujang (½ tsp)
Equipment Needed
- Mixing Bowl
- Peeler or Vegetable Ribbon Cutter
- Chef's Knife
- Cutting Board
- Microplane or Fine Grater
- Measuring Spoons
- Wooden Spoon or Silicone Spatula
- Gloves (optional) (optional)
- Trash Bowl for Peels (optional)
Critical Steps — Do Not Skip
- Peeling and ribboning the carrots to achieve the right texture.
- Grating the garlic finely to avoid large pieces.
- Balancing the sesame oil, soy sauce, and rice vinegar for proper flavor harmony.
Chef Tips from the Video
- Toast sesame seeds lightly for extra aroma.
- Add a handful of toasted pumpkin seeds for an alternative crunch.
- Wrap the finished salad in rice paper for a fun handheld snack.
Troubleshooting
Carrot ribbons are too thick and crunchy.
Use a sharper peeler or a mandoline set to a thin setting; slice the carrots lengthwise first if needed.
Salad is too salty.
Add a splash more rice vinegar or a pinch of sugar to balance; reduce soy sauce next time.
Dressing separates after sitting.
Give the salad a quick toss before serving; the oil and vinegar will re‑emulsify.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture will become soggy.
Room temperature: Can sit at room temperature for up to 2 hours during a meal.
Make-Ahead Tips
- Prepare the carrot ribbons and store them in a bowl of cold water to keep crispness, then drain before dressing.
- The dressing can be mixed up to 24 hours ahead; combine oil, soy sauce, vinegar, and chili crisp and refrigerate.
- Assemble the salad just before serving to maintain crunch.
Frequently Asked Questions
What is the cultural significance and history of Korean carrot salad in Korean cuisine?
Korean carrot salad, often called "당근무침" (danggeun muchim), is a banchan (side dish) that showcases the Korean love for quick, pickled vegetables seasoned with sesame, vinegar, and chili. It provides a fresh, crunchy contrast to heavier main dishes and is traditionally served at family meals and special occasions.
What are the traditional regional variations of Korean carrot salad in Korean cuisine?
In the southern regions of Korea, carrot salad may include gochugaru (Korean red pepper flakes) for extra heat, while northern styles often use a milder soy‑vinegar dressing. Some versions add a touch of sugar or honey for sweetness, and others incorporate sliced radish or cucumber alongside the carrots.
How is Korean carrot salad traditionally served in Korean households?
It is typically served in a small side‑dish bowl alongside rice, soup, and other banchan. The salad is eaten with a spoon or chopsticks and is meant to be enjoyed fresh, often within a few hours of preparation to retain its crisp texture.
What occasions or celebrations is Korean carrot salad traditionally associated with in Korean culture?
While not tied to a specific holiday, Korean carrot salad appears at everyday family meals, holiday feasts like Chuseok and Seollal, and at restaurant tables as a refreshing palate cleanser. Its quick preparation makes it popular for potlucks and gatherings.
What makes Korean carrot salad special or unique in Korean cuisine?
The combination of raw carrot ribbons with a sesame‑oil, soy‑vinegar, and chili‑crisp dressing creates a balance of sweet, tangy, nutty, and smoky flavors that is rare in other Korean banchan. The texture contrast between the crisp carrots and crunchy sesame seeds is a hallmark of Korean side dishes.
What are the most common mistakes to avoid when making Korean carrot salad?
Common errors include cutting carrots too thick, which prevents the dressing from coating them; using too much soy sauce, making the salad overly salty; and adding the chili crisp too early, which can cause the oil to separate. Always taste and adjust seasoning before the final toss.
Why does this Korean carrot salad recipe use sesame oil and rice vinegar instead of a traditional Korean gochujang paste?
Sesame oil and rice vinegar provide a light, bright base that lets the natural sweetness of the carrots shine, while chili crisp adds a smoky heat without overwhelming the dish. Gochujang would make the salad much richer and darker, changing the intended fresh flavor profile.
Can I make Korean carrot salad ahead of time and how should I store it?
Yes, you can prepare the dressing up to 24 hours in advance and keep it refrigerated. Store the carrot ribbons in a sealed container with a little water to stay crisp, then combine with the dressing just before serving. The salad stays good in the fridge for 3 days.
What texture and appearance should I look for when making Korean carrot salad?
The carrots should be thin, translucent ribbons that coat easily with the dressing. The salad should have a glossy sheen from the sesame oil, specks of toasted sesame seeds, and a vibrant orange‑red color from the chili crisp. It should feel crisp, not soggy.
What does the YouTube channel Liliana DeAngelis specialize in?
The YouTube channel Liliana DeAngelis focuses on fun, approachable home cooking tutorials, often featuring viral recipes, quick meals, and creative twists on classic dishes while emphasizing kitchen confidence for beginners.
How does the YouTube channel Liliana DeAngelis' approach to Korean cooking differ from other Korean cooking channels?
Liliana DeAngelis brings a casual, first‑time‑cook perspective to Korean recipes, prioritizing simple measurements and relatable commentary over strict authenticity. She often adapts viral TikTok trends for the home kitchen, making Korean flavors accessible to a broader audience.
Last updated: September 2, 2026
