This Korean carrot salad is a bold, vibrant, refreshing side dish. Julienned carrots are seasoned with a blend of spices and infused with the savory flavor of caramelized onions. It pairs well with any grilled meat, fish, beef plov, and more!
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Why This Recipe Works
This Korean carrot salad, also known as Koreiskaya Morkovka, is a Russian take on Korean kimchi. It’s made with just a handful of ingredients like fresh carrots, aromatic spices, onion-infused oil, and a splash of white vinegar.
Its texture is tender yet refreshing, similar to my raw carrot salad. The marinade really brings out the carrots’ natural sweetness while infusing them with a unique, tangy zest you’ll love!

It’s an easy, no-fuss side dish that’s budget-friendly and quick to prepare, making it perfect for weekday dinners or special occasions. It’s also commonly served as an appetizer at certain Slavic holiday gatherings. This salad is great as a side with my Uzbek Beef Plov recipe.

Ingredients
- Carrots: The star of the dish, providing a sweet base and crisp texture. Feel free to use regular orange carrots or try purple, yellow, or red carrots.
- Onion: Once caramelized, onion adds a subtle sweetness and depth. I prefer white or yellow onion for this recipe.
- Avocado Oil: I use avocado oil for its neutral flavor and high smoke point. It’s perfect for cooking the onions and infusing the spices.
- Sugar: Just a touch to counterbalance the vinegar and heat, enhancing the natural sweetness of the carrots.
- Spices: Smoked paprika offers a smoky undertone, while coriander adds a lemony, floral note, and cayenne pepper provides a spicy kick. Make sure your spices are fresh!
- Garlic: Brings an intensely savory depth that complements the sweet and spicy components incredibly well. Use fresh garlic cloves for the best results.
- Cilantro: Adds a pop of color and imparts a fresh, herby element that lifts the dish.
- White Vinegar: Adds a tangy contrast to the sweetness and heat, helping to soften the carrots slightly.

Instructions
- Sauté the Onions: Heat the avocado oil over medium-low in a medium skillet. Add one finely diced onion and cook until golden, stirring occasionally for even caramelization.
- Prepare the Carrots: Peel and julienne the carrots using a mandolin. Combine the carrots with kosher salt and sugar in a large mixing bowl. Toss them thoroughly, allowing the salt and sugar to begin softening the carrots and drawing out their natural flavors.
- Add Your Spices: Make a well in the center of the seasoned carrots and add the smoked paprika, ground coriander, cayenne pepper, and minced garlic.
- Combine with Hot Oil: Once the onions are done, increase the heat until the oil starts to sizzle. Carefully strain the hot oil over the spices and garlic in the carrots, allowing the heat to activate their flavors before mixing everything.
- Final Touches: Stir in some finely chopped cilantro and white vinegar, adjusting the amount according to your taste preference.
- Marinate: Transfer your Korean carrot salad to a large mason jar or storage container, and let it marinate in the refrigerator for at least 4 hours, preferably overnight.
- Serve and Enjoy: Give the salad a good mix to redistribute the dressing before serving. Garnish it with additional cilantro and serve cold for a refreshing side dish.

Substitutions & Variations
- Carrots: No carrots? Try using julienned daikon radish or zucchini.
- Onion: Red onion makes a good substitute, adding a pop of color and a milder flavor.
- Sugar: If you’re reducing your sugar intake, honey or maple syrup also works.
- Paprika: Out of smoked paprika? Try sweet paprika or chipotle powder.
- Coriander: Cumin makes a great substitute, offering a warm, nutty, and citrusy flavor.
- Garlic: Garlic powder will work in a pinch. Start with a lower quantity and adjust to taste.
- Cilantro: Not a fan of cilantro? Fresh parsley, mint, or basil are all good choices.
- Vinegar: Apple cider vinegar, white wine vinegar, or lemon juice can replace white vinegar for a different acidic twist in this Korean carrot salad.

Storing & Reheating
Keep your Korean carrot salad fresh and flavorful with these storage and preparation tips:
- Fridge: Store the salad in an airtight container in the refrigerator, where it will stay fresh for up to 1 week. The flavors will continue to meld and enhance over time.
- Freezer: I don’t recommend freezing this salad, as freezing will significantly alter the texture of the carrots and dilute the vibrant marinade flavors.
- Prep ahead: You can julienne the carrots and prepare the dressing up to 2 days in advance. Store them separately in the fridge and combine them before marinating to save time.

Expert Tips
- Control the Heat: Monitor the oil temperature constantly to avoid burning the onions. Golden onions impart a sweet, mellow flavor, but burnt onions are quite bitter.
- Let it Marinate: Patience pays off with this Korean carrot salad! Allow it to marinate for at least 4 hours, or overnight, to let the flavors fully develop and the carrots soften.
- Taste and Adjust: Before serving, taste the salad and adjust the seasonings if necessary. The flavors should be bright, balanced, and slightly tangy.
- Serve it Cold: This salad is best enjoyed cold, providing a crisp, refreshing contrast to warm dishes. Ensure it’s thoroughly chilled before serving for the best results.
FAQs
Yes, you can use a food processor with a julienne attachment. However, be mindful that the texture might be slightly different from hand-julienned carrots, but it’s a good time-saving alternative.
Yes, heating the oil helps to release the full flavor of the spices and garlic, infusing the salad with depth and warmth.
While pre-shredded carrots can be used for convenience, they are often drier and lack the fresh, crisp texture of freshly julienned carrots. If possible, opt for fresh, whole carrots.

Related Recipes
If you enjoyed this Korean carrot salad recipe, be sure to check out some more of my favorite salads like these:
If you try this Korean Carrot Salad, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Best Korean Carrot Salad (Koreiskaya Morkovka)
Ingredients
- 2 pounds carrots, peeled and julienned on a mandolin
- 1 small onion, finely diced
- ¾ cup avocado oil
- 1 teaspoon kosher salt, or more to taste
- 1 ½ teaspoons sugar, or more to taste
- 2 teaspoons smoked paprika
- 2 ½ teaspoons ground coriander
- ½ teaspoon cayenne pepper, or more to taste
- 6 cloves garlic, minced
- ¼ cup cilantro, finely chopped
- 3 tablespoons white vinegar, or more to taste
Instructions
- Heat the avocado oil to a medium-low heat in a medium skillet and add the finely chopped onions. Cook for 8-10 minutes, until the onions are golden brown.
- While the onions cook, grate the carrots using a mandolin on a fine julienne setting to a large bowl, season the carrots with kosher salt and sugar, toss to combine and add more salt to taste.
- Make a well in the center, add the ground coriander, smoked paprika, cayenne pepper, and minced garlic.
- When the onions are cooked, turn the heat up and make sure the oil is sizzling. Strain the onions through a fine mesh sieve letting the hot oil pour over the spices and minced garlic in the carrots. Let it sit for a minute. Mix to combine. Discard the cooked onions or use for another recipe. Add the cilantro and white vinegar and mix to combine.
- Add the carrot salad to a large mason jar or two. Let it marinate in the refrigerator for at least 4 hours or best overnight before serving. Make sure to mix before serving cold. Garnish with more cilantro. Store in the refrigerator for up to a week.
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