Korean carrot salad d
Korean carrot salad 🥕 d is a easy Korean recipe that serves 4. 120 calories per serving. Recipe by Peri Adyl on YouTube.
Prep: 28 min | Cook: 5 min | Total: 42 min
Cost: $2.46 total, $0.62 per serving
Ingredients
- 2 large Carrots (peeled and shredded)
- 1 teaspoon Salt (to soften carrots, adjust to taste)
- 1 medium Cucumber (thinly sliced or julienned)
- 2 tablespoons Chives (finely chopped)
- 1 teaspoon Garlic Powder
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1/4 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Coriander Powder
- 2 tablespoons White Vinegar (or rice vinegar for milder flavor)
- 2 tablespoons Olive Oil (heated with garlic for aroma)
- 1 clove Garlic (minced, infused into oil)
Instructions
Shred Carrots
Peel the carrots and shred them using a box grater or food processor.
Time: PT5M
Salt and Rest
Place the shredded carrots in the mixing bowl, sprinkle 1 teaspoon of salt over them, and toss to coat. Let the carrots sit for 15 minutes to soften.
Time: PT15M
Rinse Carrots
After 15 minutes, rinse the carrots thoroughly with cold water to remove excess salt, then drain well using a colander.
Time: PT2M
Prep Cucumber & Chives
Thinly slice the cucumber into match‑stick strips and finely chop the chives.
Time: PT3M
Combine Vegetables
Add the sliced cucumber and chopped chives to the shredded carrots in the bowl.
Time: PT1M
Add Dry Spices
Sprinkle garlic powder, cayenne pepper, black pepper, and coriander powder over the vegetable mixture and toss to distribute evenly.
Time: PT1M
Add Vinegar
Drizzle 2 tablespoons of white vinegar over the salad and mix thoroughly.
Time: PT1M
Infuse Garlic Oil
In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 2‑3 minutes until fragrant but not browned.
Time: PT3M
Temperature: Medium heat
Finish the Dressing
Pour the hot garlic‑infused oil over the salad, toss quickly to coat all ingredients.
Time: PT2M
Season & Serve
Taste the salad and add a pinch more salt or vinegar if needed. Serve immediately or let sit for another 5 minutes for deeper flavor.
Time: PT1M
Nutrition Facts
- Calories
- 120
- Protein
- 2g
- Carbohydrates
- 12g
- Fat
- 7g
- Fiber
- 3g
Dietary info: Vegan, Gluten-Free, Dairy-Free
Ingredient Substitutions
- Instead of Carrots: Daikon radish (shredded)
- Instead of Salt: Sea salt
- Instead of Cucumber: Zucchini
- Instead of Chives: Green onions (scallions)
- Instead of Garlic Powder: Fresh minced garlic (1 clove)
- Instead of Cayenne Pepper: Red pepper flakes
- Instead of Black Pepper: White pepper
- Instead of Coriander Powder: Ground cumin (less authentic)
- Instead of White Vinegar: Apple cider vinegar
- Instead of Olive Oil: Sesame oil (for authentic Korean flavor)
- Instead of Garlic: Garlic powder (extra 1/2 tsp)
Equipment Needed
- Chef's Knife
- Box Grater or Food Processor
- Mixing Bowl
- Saucepan
- Measuring Spoons
- Wooden Spoon or Spatula
- Colander (optional)
Critical Steps — Do Not Skip
- Salting the shredded carrots and allowing them to rest for 15 minutes.
- Infusing the oil with garlic without burning it.
Chef Tips from the Video
- For an authentic Korean flavor, substitute the olive oil with toasted sesame oil and add a splash of soy sauce.
- Add a handful of toasted sesame seeds just before serving for extra crunch.
- If you prefer a milder heat, omit the cayenne and add a pinch of sugar to balance the acidity.
Troubleshooting
Carrots are too soggy after rinsing.
After rinsing, spread the carrots on a clean kitchen towel and pat dry thoroughly before mixing.
Garlic oil tastes burnt.
Cook the garlic over medium heat and remove from heat as soon as it becomes fragrant (about 2 minutes).
Salad is too salty.
Rinse the carrots longer with cold water and taste before adding additional salt.
Storage
Refrigerator: Store in an airtight container for up to 3 days. The salad may become softer over time.
Freezer: Not recommended; texture degrades.
Room temperature: Can sit at room temperature for up to 2 hours after preparation.
Make-Ahead Tips
- Shred and salt the carrots up to 12 hours ahead; keep refrigerated and rinse before final assembly.
- Prepare the garlic‑infused oil and store it in a sealed jar for up to 1 week.
Frequently Asked Questions
What is the cultural significance and history of Spicy Carrot & Cucumber Salad in Korean cuisine?
In Korean cuisine, quick pickled or seasoned vegetable side dishes, called banchan, are essential to every meal. Carrot and cucumber salads like this one provide a refreshing, crunchy contrast to richer main dishes and have been served for centuries as a way to preserve vegetables with vinegar and spices.
What are the traditional regional variations of Spicy Carrot & Cucumber Salad in Korean cooking?
Regional variations may use gochugaru (Korean red pepper flakes) instead of cayenne, add a splash of soy sauce or fish sauce, and sometimes incorporate toasted sesame seeds. In the southern provinces, a sweeter version with a touch of honey is common, while northern styles favor a sharper vinegar bite.
How is Spicy Carrot & Cucumber Salad traditionally served in Korean households?
It is typically served at room temperature in a small side‑dish bowl as part of a larger banchan spread, alongside rice, kimchi, and grilled proteins. The salad is meant to be eaten in small bites throughout the meal to cleanse the palate.
What occasions or celebrations is Spicy Carrot & Cucumber Salad traditionally associated with in Korean culture?
While it is an everyday banchan, this salad also appears on holiday tables such as Chuseok (Korean Thanksgiving) and Seollal (Lunar New Year) because its bright colors symbolize freshness and good health for the coming year.
What other Korean dishes pair well with Spicy Carrot & Cucumber Salad?
It pairs beautifully with Korean BBQ (galbi, bulgogi), grilled fish, bibimbap, and hearty stews like kimchi jjigae. The crisp acidity balances the richness of marinated meats and fried dishes.
What makes Spicy Carrot & Cucumber Salad special or unique in Korean cuisine?
The combination of a quick salt‑softening step for carrots, a bright vinegar base, and a fragrant garlic‑oil finish creates layers of texture and flavor that are both refreshing and aromatic—an elegant example of Korean banchan simplicity.
What are the most common mistakes to avoid when making Spicy Carrot & Cucumber Salad?
Common errors include over‑salting the carrots, not rinsing them enough after the resting period, and burning the garlic in the oil. Each mistake can lead to a soggy, overly salty, or bitter salad.
Why does this Spicy Carrot & Cucumber Salad recipe use heated garlic‑infused oil instead of raw garlic?
Heating the oil releases the garlic’s aromatic compounds and melds them with the oil, creating a warm, fragrant dressing that coats the vegetables. Raw garlic would stay sharp and could overwhelm the delicate balance of vinegar and spices.
Can I make Spicy Carrot & Cucumber Salad ahead of time and how should I store it?
Yes. Shred and salt the carrots up to 12 hours ahead, keep them refrigerated, and rinse before final assembly. Store the finished salad in an airtight container in the fridge for up to 3 days; the texture will soften slightly over time.
What does the YouTube channel Peri Adyl specialize in?
The YouTube channel Peri Adyl focuses on quick, flavorful Asian-inspired home cooking, offering step‑by‑step tutorials that emphasize fresh ingredients, simple techniques, and vibrant side dishes like this Spicy Carrot & Cucumber Salad.
How does the YouTube channel Peri Adyl's approach to Korean cooking differ from other Korean cooking channels?
Peri Adyl blends traditional Korean flavor profiles with a modern, minimalist presentation, often using pantry‑friendly ingredients and shortcuts (like garlic‑infused oil) that make authentic‑tasting dishes accessible to busy home cooks, unlike some channels that focus on elaborate, time‑intensive preparations.
Last updated: September 1, 2026
