Spicy Carrot Salad is the spicy, salty, tangy, and naturally sweet side dish you will not be able to stop making and eating. With only a few ingredients, and obviously no cooking, this recipe is too simple and quick! Shall we?
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What is Spicy Carrot Salad?
This Spicy Carrot... Salad? Or is it a slaw? Maybe some kind of Korean banchan appetizer thing? Whatever you call it, it's a combination of sweet, crisp julienned carrots, peppery paper-thin sliced onions, and a supremely saucy flavorful dressing that's garlicky, salty, and most importantly, spicy. I wasn't kidding when I said this Spicy Carrot Salad is my current hyperfixation, one of like, oh, three dishes I have been making on. the. daily. for the last few months. At first it's fresh and crunchy like a slaw, and the longer you let it sit in the tangy, vinegary dresing, it become slightly pickled, almost like a carrot kimchi.
We were already incorporating little stacks of cut vegetables like carrots, cucumbers and snap peas to snack on while cooking dinner or as a "standing appetizer," but when I learned just how good raw carrots are for you—beta carotene! anthocyanins! soluble fiber!—we changed to almost exclusively sliced carrots. It only took one more step to add the nutritional benefits of apple cider vinegar, garlic, and hot chili peppers to make it into a salad.
Eat these Spicy Carrots as you would any other super flavorful salad or slaw. They also work as a spicy stand-in for the soft sesame carrots in bibimbap.
Is This THAT Korean Carrot Salad Trending all Over Social Media?
Though they're both Korean-ish dishes of carrots seasoned primarily with chile pepper, garlic, and a few other ingredients, that Korean Carrot Salad and this Spicy Carrot Salad are decidedly different.
That Korean Carrot Salad from tiktok is actually a Russian Korean recipe. Also called "morkovcha," the Korean Carrot Salad was created by ethnically Korean people living in what was previously known as the Soviet Union when they wanted the garlicky, spicy, fermented-umami flavor of kimchi, but had limited access to ingredients. They did their best and used what was available to them at the time in that place.
The Russian Korean Carrot Salad is made with carrots, vinegar, garlic, cayenne pepper, and the ingredient that makes it unique: coriander seed. I have made and tasted the tiktok Korean Carrot Salad and it's great! The coriander definitely gives the salad a distinctive flavor, and the step of frying the garlic in oil tempers some of the garlicky bite.
This Spicy Carrot Salad is also made with carrots, vinegar, and garlic. However, rather than cayenne pepper, this recipe uses Korean red chile pepper called gochugaru, which has a different flavor profile and is less spicy than cayenne. There is also tamari/soy sauce and sesame in the recipe. But the main difference between the two carrot dishes is that this recipe for Spicy Carrot Salad does not include coriander, and does not cook the garlic in oil before adding to the carrots, making for a more intensely garlic flavor in the final salad.
Because the ingredients for the tiktok Korean Carrot Salad and this Spicy Carrot Salad are not that far off from each other, I've included ingredients and directions to try the tikto version in the recipe notes.
Is Spicy Carrot Salad Healthy?
Depending on your health needs and dietary considerations, Spicy Carrot Salad is healthy! To be honest, I can't really think of a case in which the Spicy Carrot Salad would not be healthy, unless maybe spice or acid from vinegar causes heartburn or other gastric issue for you.
As mentioned above, carrots are a non-starchy vegetable that provides a number of nutritional benefits like:
- beta carotene which converts into vitamin A in the body
- additional antioxidants, primarily in the form of carotenoids and anthocyanins
- both soluble and insoluble fiber, which contributes to good gut health, decreases cholesterol, and lowers blood sugar
Dietary Considerations of Spicy Carrot Salad
As published, this recipe for Spicy Carrot Salad is:
- 100% plant-based, suitable for vegans
- vegetarian
- dairy-free
- gluten-free/wheat-free
- grain-free
- refined sugar-free
- anti-inflammatory
This recipe for Spicy Carrot Salad is easily keto-/paleo-/Whole30-adaptable with easy substitutions.
What Ingredients You Need for Spicy Carrot Salad
If you've spent some time around here and made some of the recipes, then you more than likely already have the pantry ingredients. If not, they're some of the easier ones to find at the grocery store.
Spicy Carrot Salad fresh/refrigerator ingredients:
- carrots - 1 pound or more!
- red onion - just a quarter
- garlic - 2-3 cloves or more!
Spicy Carrot Salad dry/pantry ingredients:
- gochugaru
- tamari or soy sauce
- apple cider vinegar
- toasted sesame seeds
- sea salt and black pepper
For the tiktok version of this carrot salad, you will also need a neutrol oil for cooking oil and coriander seeds.
How Many Carrots in One Pound?
Because carrots come in so many different sizes and shapes like so many um, other things, it's better to "measure" carrots by actual ounces or even in cups, not by number of carrots.
According to the USDA, one medium carrot weighs about 2½ to 3 ounces, but what is this? The 1800s? Carrots in grocery stores have gotten bigger, and the average carrot based on my own experience weighs more like 3 to 4 ounces. So 1 pound of carrots, or 16 ounces is just about equivalent to:
- 4-5 whole carrots
- 4 firmly packed cups of shreds
This recipe is a salad though, not precision baking, so it's ok to come close enough with the amount of carrots.
You will more than likely become hyper-fixated/obsessed/addicted to the Spicy Carrot Salad, so I highly recommend you just go for that 6-pound bulk bag of organic carrots at Costco that only costs $3.99!!!
What's the Best Way to Shred Carrots for Salad?
The best way to cut carrots for Spicy Carrot Salad is to finely julienne into thin matchsticks either on a mandoline (quicker) or using a sharp knife on a stable cutting board (slower). Pictured above, it's the bottom pile of carrots.
If you only have a box grater, you can shred the carrots on the largest holes. The smaller holes will make the carrot shreds too thin and fragile.
Additional Ingredients Notes and Resources
Gochugaru: Gochugaru is a bright red Korean chili pepper powder made from a specific variety of Korean chili pepper. Its heat level ranges, but gochugaru is generally considered a medium spicy chili powder. Look for gochugaru that is made from Korean peppers that are sun-dried, and for this recipe specifically, a coarse grind, or flakes, not a fine powder. You can find gochugaru in Korean grocery stores like H-Mart and other Asian grocery stores. I have also seen some independent, new-ish spice companies like this and this at Whole Foods. This organic brand and the one in the photo above, purchased at HMart, are currently what I have in my pantry.
Soy sauce or tamari: Tamari is Japanese-style soy sauce brewed without the use of wheat so it is gluten-free. If you are not sensitive to wheat, the two are essentially interchangeable, though tamari has a slightly high-toned tartness to it. I use this brand, which is organic. For most soy-based products (soy sauce, tofu, soy milk, etc), try to buy organic or non-GMO, since soy beans are one of the crops that are more often sprayed with harmful weed-killing chemicals.
Apple Cider Vinegar. Use whatever brand of apple cider vinegar "ACV" works for you, as long as it has the "mother," i.e. the little cloud floating inside. The mother is what causes the fermentation and is partially what makes this salad good for the gut. This is the well-known apple cider vineger brand that's available everywhere. This store brand tastes great and is generally slightly more affordable.
Sesame Seeds. Sesame seeds add texture and when toasted, a layer of umami in addition to the toasted sesame oil. You can buy sesame seeds plain or toasted. Make sure the seeds are toasted. If they are not toasted, toss them in a hot, dry skillet over medium heat for about 90 seconds or until they are fragrant.
Onions, garlic, and all other fresh herbs and produce from either the Santa Monica Farmers' Market on Wednesday, or Whole Foods Market.
How to Make Spicy Carrot Salad
If you haven't already prepped your carrots, julienne the carrots on the finest blade of a mandoline. Alternatively, you can use a sharp chef's knife.
Place the julienned carrots in a bowl and toss with 1 teaspoon salt to drain out some of the water and soften the carrots.
Soak paper-thin sliced red onions in a small bowl of ice cold water for 10-15 minutes to soften the "bite" on raw onions. If you like the punch of raw onions, you can skip this step.
Drain the red onions and add to the bowl with the carrots.
In a small bowl, mix together the gochugaru, apple cider vinegar, garlic, tamari, and black pepper. You can also skip the extra bowl and just add the individual sauce ingredients right into the bowl with the carrots and onions.
Mix the carrots, onions, and sauce until thoroughly combined. Transfer the Spicy Carrot Salad to a serving bowl if you're civilized. Garnish with toasted sesame seeds if using.
Pro Tips, Tricks, and Techniques
Double, triple, or even quadruple the sauce. The amount of ingredients for the spicy sauce make about ⅓ cup, which fits this specific recipe for Spicy Carrot Salad. But I highly recommend scaling up to make triple the amount of the sauce! Use the amount you need for the Spicy Carrots, then store the rest in an airtight glass jar in the refrigerator. The sauce is great as an all-purpose spicy dressing over greens, grains, or even dip for fresh vegetables! Add some chopped scallions for some color and an extra layer of flavor.
Rainbow carrots make it fun. If you want to add some more color to your dinner table, use rainbow carrots for this Spicy Carrot Salad. Different colored carrots do taste different from one another, but the difference is so subtle, you'd probably only be able to tell the difference if you tasted them totally raw side-by-side, and that's if you had a pretty sensitive palate. The different colors also have different antioxidant profiles, since different antioxidants render different pigment colors in vegetables!
Make double the amount of Spicy Carrot Salad. If you make enough Spicy Carrot Salad to eat now, it will be crisp and crunchy like a salad. If you make enough to save some for later, the Spicy Carrot Salad will marinate in the sauce and become ever so lightly pickled and it will be another flavor dimension.
Ingredients Substitutions and FAQs
If you have trouble finding any of the ingredients for this recipe, here are some suggested substitutions and variations:
- Other chile pepper powder for Gochugaru. If you cannot find Korean gochugaru, you can do exactly what the Russian Koreans did for their Korean Carrot Salad and substitute in cayenne pepper! Because cayenne pepper is spicier, use about ¼ of the amount to start, taste, and add more if you want more heat. Other red chili pepper powder that is medium heat, more fruity than earthy, with a subtle smoke works as well like aleppo pepper and paprika. I highly recommend still getting gochugaru online because it has its own flavor profile and is worth having in your spice pantry!
- Other vinegar for Apple Cider Vinegar. If you don't have apple cider vinegar, use any mild-ish vinegar like rice vinegar or white wine vinegar. You can even use lemon or lime juice, though you may have to increase the amount to get the same level of acidity. If you only have plain distilled vinegar, which is much sharper than the others, cut the intensity by using only half the amount and adding half lemon juice.
- Sub for Soy sauce/tamari - Substitute any kind of alternative soy sauce in the same amount like liquid aminos made from soybeans or coconut aminos if you avoid soy products.
- Red Onion. You can use any type of onion or even green onions/scallions that you already have on hand. I use red onions because that's what I always have and I also like the additional color!
Advance Prep, Leftovers, and Storage
Advance Prep
You can make the Spicy Carrot Salad up to three days in advance. Depending on how "fresh" you want it to taste when you eat it, you can either:
- Prep and store the julienned carrots in an air-tight zipper top bag or container, make the sauce and store separately in an air-tight glass mason jar or container, and combine the two just before serving for the crispest crunchiest freshest flavor, or
- Make the Spicy Carrot Salad and store the fully dressed salad, which will marinate and become slightly pickled over a few days.
Leftovers
Store leftover Spicy Carrot Salad in an air-tight container in the refrigerator for up to three days, though the carrots will begin to soften and become slightly pickled in the dressing as mentioned above.
Pro-tip: Though traditional bibimbap has cooked carrots seasoned with sesame, you can 100% throw leftover Spicy Carrot Salad in place and have double the spice and double the flavor dimension in your bibimbap!
Freezing
Spicy Carrot Salad recipe does not freeze well.
Tools and Equipment
There isn't any special tool or piece of equipment that is absolutely required for this Korean Carrot Salad. You can make it using a sharp chef's knife on a sturdy cutting board to julienne the carrots! However, that isn't to say there are a few tools that might make it slightly easier to get the Korean Carrot Salad from the farmers market to your fork (or chopsticks), namely a mandoline or slicing attachment on your food processor!
- Japanese mandoline, for faster uniform slicing
- regular mandoline with storage container
- Chef's knife, my personal workhorse
- Wooden cutting board, oversized for all those carrots
- Glass mixing bowls
- Mini ¼-cup liquid measuring cup
- Mini whisk
- Glass storage container with airtight lids, perfect size for storing Spicy Carrots you make it in advance
- Glass mason jars, wide mouth because they're easier to use and wash
- Mason jar lids that are better than those horrible 2-piece metal lids
What to Do with a Bunch of Carrots
Why yes, I love carrots, how can you tell?
If you, like me, buy carrots by the 6-pound bulk bag from Costco, then these recipes are for you so you don't just eat raw carrots every day and get a beta-carotene tan (yes, it's real thing google "overdose carrot tan!"). Get this recipe down, then try making these carrot side dishes as well:
- Pickled Carrots and Radish aka Do Chua
- Gochujang Glazed Carrots
Best Banchan and Korean-ish Side Dishes
- Oi Muchim, Korean Spicy Cucumbers
- Din Tai Fung Spicy Cucumbers copycat, similar but different
- Spicy Cucumber Avocado Salad
- Korean Spinach banchan "shi-geum-chi"
Spicy Korean Carrot Salad Recipe
Ingredients
for Carrots
- 1 pound carrots about 5 carrots
- 1 teaspoon salt
- ¼ red onion, thinly sliced lengthwise (pole-to-pole) soaked in ice water for 10 minutes
for Dressing
- 2 tablespoons apple cider vinegar
- 1 tablespoon gochugaru or other chile powder
- 1 teaspoon salt
- 1 teaspoon tamari or soy sauce
- 2-3 garlic cloves finely minced
- pinch finely ground black pepper, or more to taste
- optional for garnish: 1-2 tablespoons toasted sesame seeds
Instructions
- Julienne carrots on a mandoline or by hand to the thinnest julienne you can. Toss carrots with 1 teaspoon salt.
- Place the sliced onions in a bowl of ice cold water and let them soak for 10-15 minutes to leach out some of the onion's "bite." Completely drain the onions and add to the bowl with the carrots.
- Combine vinegar, gochugaru, soy sauce, minced garlic, and black pepper in a small bowl.
- Pour dressing over carrots and onions. Toss carrots and onions with the sauce in a bowl. Taste. Adjust seasoning if needed. Depending on the actual amount of carrots, you may need more tamari or salt, apple cider vinegar for tartness, or gochugaru for heat.
- Transfer Spicy Carrot Salad to shallow serving bowl. Garnish with toasted sesame seeds if using.
Notes
- omit red onions
- omit the tamari/soy sauce
- increase apple cider vinegar to 3 tablespoons
- substitute 1 teaspoon cayenne pepper for the gochugaru
- add ¼ cup olive oil
- add 1 teaspoon ground coriander
Cicero says
Anonymous says
There seems to be a discrepancy between the ingredients lists and the instructions. The ingredients include 1 tsp of salt under both For Carrots and For Dressing; however, the instructions only note the inclusion of salt once under instruction #1. Instruction #3 does not appear to include additional salt for the dressing.