This Spicy Korean Carrot Salad recipe has some seriously exciting flavors! It’s an easy side dish to make with incredible flavors and textures–fresh, crunchy, sweet, sour, and spicy–all in one, but the sesame vinaigrette really steals the show.

Spicy Korean Carrot Salad Video

Carrots are a workhorse ingredient (think Carrot Cake, Carrot Soup, and a core veggie in Mirepoix recipes), but are still often underestimated. Not in this Korean Carrot Salad, because here its crunch, sweetness, and versatility really shine!

Easy Korean Carrot Salad Recipe

My brother-in-law, Slavik, shared this Spicy Korean Carrot Salad with me at a family potluck, and it reminded me of the spicy Som Tam salad that I love from my favorite Thai restaurant. Everyone was raving about the exciting flavors–how can carrots taste THAT good?

It’s not just the carrots, though. It’s bell peppers, fresh cilantro, green onion, crunchy cashews, and the quick sesame vinaigrette that unites them all. There’s a lot going on here, but wow, does it work. Try it–I know you’ll agree!

Ingredients for Korean Carrot Salad

The flavors in Korean Carrot Salad may be bold, but the ingredients are simple.

• Carrots – wash, peel, and slice into matchsticks (see the video) or use store-bought pre-shredded carrots
• Bell Pepper – red, orange, or yellow (not green for the best appearance). Seed and cut into thin slices.
• Green onion – chop the whole onion, saving a little of the dark green for garnish.
• Cilantro – wash, dry, and chop the leaves finely – you can leave it out if you’re not a cilantro fan, or replace it with parsley
• Sesame dressing ingredients – white vinegar (or apple cider, in a pinch), sugar, soy sauce (low-sodium is best), sesame oil, and crushed red peppers (add to taste)
• Cashews – optional garnish, toasted for extra flavor

To easily shred the carrots, I like using this julienne slicer since it’s quick and uniform–but don’t forget the safety glove! You can also buy pre-shredded carrots, but make sure not to add more than the recipe calls for since they are a bit drier than freshly shredded carrots and might need more dressing.

How to Make Spicy Korean Carrot Salad

This Korean Carrot Salad comes together quickly with just 15 minutes of prep time, and then rests for 20 minutes.

1. Toast the cashews – saute cashews in a dry skillet and then cool and chop
2. Make the dressing –  stir the dressing ingredients (vinegar, sugar, soy sauce, sesame oil, and red pepper flakes) together to dissolve the sugar.
3. Assemble salad –  Mix the remaining ingredients (veggies) in a medium bowl.
4. Pour the dressing over the vegetables, cover, and sit for 20 minutes in the fridge, or up to 2 days before the carrots begin to get soft.
5. Stir the salad and garnish with the cashews before serving.
6. 
   
7. Season to Taste!

Before serving the salad, taste and adjust the seasonings to be sure it’s just right. If it needs an extra punch, add more vinegar.

What to Serve with Korean Carrot Salad

Add a delicious punch of flavor to your dinner menu with this easy Spicy Korean Carrot Salad. It makes a huge statement that no one will want to miss, using just a few pantry and produce staples. No one will underestimate the carrot again.

Korean Carrot Salad

Try this Spicy Korean Carrot Salad for a fresh, crunchy, sweet, and sour dish that has Asian inspired flavors and a spicy kick. It's so simple to make with a quick 20-minute rest time to marinate the veggies, and it's simple to take to a potluck and can even be made ahead. Try this amazing vegetable side dish for your next Asian menu!

Prep Time: 10 mim | Resting Time: 20 min | Total Time: 30 min

Ingredients 

Servings: 6 servings

• 3 medium carrots, julienned or cut into matchsticks, or 6-8 oz pre-shredded*
• 2 Bell peppers, seeded and thinly sliced (combination of red, orange, or yellow but NOT green)
• 1/4 cup green onion, finely chopped
• 2 Tbsp cilantro, finely chopped
• 2 Tbsp distilled white vinegar
• 1 Tbsp Sugar
• 1 Tbsp soy sauce
• 1 tsp sesame oil
• ¼ to ½ tsp crushed red pepper flakes, depending on the desired hotness
• 1/3 cup cashews, toasted and coarsely chopped, to garnish

Instructions

• • Toast the cashews in a dry skillet, tossing frequently until golden and fragrant. Set them aside to cool, then coarsely chop them up.

• Make the Dressing – In a small bowl, combine vinegar, sugar, soy sauce, sesame oil, and red pepper flakes. Stir to dissolve sugar and set aside for the flavors to meld.
• Assemble Salad – Add your carrots, bell peppers, green onion, and cilantro to a medium mixing bowl.
• Pour the dressing over the salad and stir to coat until it’s well combined. Cover and let it marinate in the refrigerator for 20 minutes.
• Stir just before serving and adjust the seasoning. If it needs a little more punch, add more vinegar. Garnish with chopped cashews.

Notes

*Pre-shredded carrots tend to be drier than freshly julienned, so be careful not to add too much, or you will need more dressing.

Make Ahead & Storage – Transfer the dressed salad to an airtight container in the refrigerator and store for up to 4 days. The veggies will marinate in the dressing as it rests. Add more vinegar to taste before serving.