Korean Carrots

Prep Time
Cook Time
1d 10m
Ready In

"A carrot salad served all over Russia, I'm thinking food processor here holy moly this is a good salad ,cheap to try this ,i didnt use as much garlic taste before adding"

Original recipe yields 6 servings


  • Serving Size: 1 (203.2 g)
  • Calories 192.2
  • Total Fat - 12 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0 mg
  • Sodium - 493.2 mg
  • Total Carbohydrate - 21.4 g
  • Dietary Fiber - 5.5 g
  • Sugars - 11.1 g
  • Protein - 2.1 g
  • Calcium - 72.3 mg
  • Iron - 0.9 mg
  • Vitamin C - 12 mg
  • Thiamin - 0.1 mg

Step 1

Saute onion in 1 tablespoon oil just until soft

Step 2

Add to rest of ingredients in large bowl, cover and put in frig at least 5 hours. Says it keeps for a day

Tips & Variations

No special items needed.



Ten stars! Amazing! The coriander shines, shines, shines! And this is even better the next day, when the flavors have all melded together. I sauteed the smashed garlic with the onions, which made the garlic practically melt into the carrots. We LOVED this. Thanks for sharing!

review by:
(14 Oct 2020)


I was looking forward to trying this and I'm glad I did. I will hopefully try this again soon this summer. The flavors are all really good together. I am so bad at judging how hot something will be when I read a recipe and I wanted to reduce the red pepper. I made 4 servings and put in a half teaspoon. Whoo hoo! Next time, maybe a 16th for this wienie woman. I put in some mayonnaise and it soaked up the heat. Thanks for adding this one. Oh and I used my potato peeler.

(31 May 2020)

Stacy G

This was really yummy! It was fresh yet hardy. Super easy to make. I just used my box grater for the carrots. Thanks for posting! Made by Stacy G for Culinary Quest FP, 2014

review by:
(23 Sep 2014)