This Korean carrot salad is one of those dishes that somehow ended up in Eastern Europe and became a classic. I remember seeing it everywhere—at markets, in deli counters, and on our dinner table. It’s simple, bold, and so addictive. Make a batch, let it marinate, and thank me later. 😊
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Asian-Inspired Recipes
Korean carrot salad (or Morkovcha, as I first knew it) has been a favorite of mine since I was a kid. It’s one of those dishes that somehow made its way from Korea to Eastern Europe and became a staple in Ukrainian markets and home kitchens. You’d see old babushkas selling it by the jar, piled high in little plastic containers, glistening with garlic oil and smelling absolutely irresistible.
The beauty of this salad? It’s ridiculously simple. Fresh, crunchy carrots get tossed with vinegar, coriander, garlic, and a bit of heat for that signature tangy, slightly spicy flavor. Then, a quick pour of sizzling hot oil over the top ties everything together—it’s pure magic. It’s fresh, punchy, and surprisingly versatile.
I love it as a side, but it’s also fantastic in wraps, sandwiches, or even mixed into a grain bowl. Plus, it keeps well, so you can make a big batch and enjoy it for days. Honestly, this is one of those recipes that once you make it, you’ll wonder how you ever lived without it.
👩🍳 You might also like marinated red onions, fermented beets & cauliflower, roasted butternut squash cubes, or french style green beans.
Great question! This dish was actually created by ethnic Koreans living in the former Soviet Union. Since traditional kimchi ingredients weren’t readily available, they adapted the flavors using what they had—carrots, garlic, coriander, and vinegar. Over time, it became wildly popular in Russia, Ukraine, and beyond. It’s often called Morkovcha (морковь по-корейски), which translates to “Korean-style carrots.”
What You’ll Need
Here is what you’ll need for this Korean carrot salad recipe. Find the full measurements in the recipe card below.
- Carrots: Fresh, medium to large; provide the crunchy base. You will need a special grater to julienne the carrots into thin stick-like strips or a vegetable spiralizer.
- Seasonings: salt, sugar, coriander seed powder, cayenne pepper, or chili powder (optional); add depth and a hint of heat.
- Acid: Rice vinegar or white vinegar; imparts tanginess.
- Aromatics: Garlic; offers a pungent kick.
- Oil: Olive oil; helps meld flavors together.
How To Make Korean Carrot Salad
Find the full recipe and nutritional information below. Here are some handy step-by-step photos of this Korean carrot salad.
- Peel and julienne the carrots using a special julienne peeler or grater or a mandoline slicer (see pictures/video).
- Place the carrots in a large bowl. Sprinkle with salt, sugar, coriander seed powder, and cayenne pepper (if using). Toss to combine and let sit for 5 minutes.
- Add vinegar to the softened carrots and mix until the sugar dissolves.
- In a small saucepan, heat olive oil over medium-low heat. Add minced garlic and sauté until fragrant and just beginning to turn golden, about 30 seconds.
- Carefully pour the hot garlic oil over the carrot mixture. Toss until the carrots are well coated. This partially cooks the carrots (a tiny bit).
- For optimal flavor, cover the bowl and let the salad marinate in the refrigerator for at least 2 hours before serving.
Watch The Video
Recipe Tips
- Add a handful of toasted sesame seeds or a splash of soy sauce for an extra layer of flavor.
- Fresh cilantro or chopped green onions can provide a fresh, herbal note when serving the carrot salad.
- Adjust the cayenne pepper to your preferred heat level, or omit it entirely for a milder salad.
- Storage tips: Store any leftovers in an airtight container in the refrigerator for up to a week. This salad does not freeze well, as the texture of the carrots can become mushy upon thawing.
- Make-Ahead Tips: This salad is an excellent make-ahead dish. Prepare it a day in advance and store it in the refrigerator. The flavors will continue to develop, making it even more delicious the next day.
Serving Suggestions
Korean carrot salad is incredibly versatile. Serve it as a side dish alongside grilled meats or fish, or incorporate it into wraps and sandwiches for a crunchy, flavorful addition. It’s also a great component in mixed salad bowls, adding both texture and a zesty kick. And, of course, it’s fantastic with any Korean dish like my gochujang chicken or beef bulgogi bowl.
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Ingredients
- 1 lb medium to large carrots peeled, 450 grams
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon coriander seed powder or crushed coriander seeds
- ¼ teaspoon cayenne pepper or chili powder optional
- 2 tablespoons rice vinegar or white vinegar
- 3 tablespoons olive oil
- 4 cloves garlic finely diced or minced
Instructions
- Peel and julienne the carrots using a mandoline slicer or julienne peeler for uniform pieces.
- Place the julienned carrots in a large bowl. Sprinkle with salt, sugar, coriander seed powder, and cayenne pepper (if using). Toss to combine and let sit for 5 minutes.
- Add vinegar to the softened carrots and mix until the sugar dissolves.
- In a small saucepan, heat olive oil over medium-low heat. Add minced garlic and sauté until fragrant and just beginning to turn golden, about 30 seconds. Be cautious not to let the garlic burn, as it can become bitter.
- Carefully pour the hot garlic oil over the carrot mixture. Toss until the carrots are well coated.
- For the best taste, cover the bowl and let the salad marinate in the refrigerator for at least 2 hours, allowing the flavors.
Video
Notes
- Add a handful of toasted sesame seeds or a splash of soy sauce for an extra layer of flavor.
- Fresh cilantro or chopped green onions can provide a fresh, herbal note when serving the carrot salad.
- Adjust the cayenne pepper to your preferred heat level, or omit it entirely for a milder salad.
- Storage tips: Store any leftovers in an airtight container in the refrigerator for up to a week. This salad does not freeze well, as the texture of the carrots can become mushy upon thawing.
- Make-Ahead Tips: This salad is an excellent make-ahead dish. Prepare it a day in advance and store it in the refrigerator. The flavors will continue to develop, making it even more delicious the next day.
Nutrition
FAQs
A julienne peeler or a mandoline slicer will make your life so much easier. The key is thin, uniform strips so the carrots absorb the flavors properly. If you’re feeling patient, you can also cut them by hand, but it’s a bit of a workout!
Technically, yes, but it won’t be the same. Pre-shredded carrots are too short and thick, so they won’t have the right texture or soak up the dressing as well. If you can, take the extra few minutes to julienne fresh carrots—it makes a huge difference.
It’s totally up to you! Traditional versions have a little heat, but you can leave out the cayenne or chili powder if you prefer it mild. On the flip side, if you love spice, add more! Some people even throw in a little gochugaru (Korean chili flakes) for extra kick.
At least 2 hours, but overnight is even better. The longer it sits, the more the flavors meld together. If you can resist, let it chill overnight—you won’t regret it.
It keeps really well! Store it in an airtight container in the fridge for up to 5 days. Just give it a stir before serving, and you’re good to go.
Not really. The texture gets weird, and the carrots lose their crunch. It’s best enjoyed fresh or within a few days.
Great to make easy to follow. Looks fab how lo g does it last in the fridge?
4-5 days should be fine
I am making carrot pickles but I want to know the tips of salads to make with them. This will help to sell them.
Yum, I love carrot salad. I often make a simple one dressed with orange juice, balsamic and olive oil but I will have to try your version – it sounds great!
Keep up the amazing work Irena, I’m loving this blog!
Thanks Rynagh. How is NY treating you? You writing about your adventures? Send me a link. Enjoy the carrot salad x