What is a Korean carrot salad called?

In Russian-speaking regions, Korean carrot salad is known as "Koreyskaya Morkovka" (корейская морковка), which translates to “Korean-style carrots.” Despite the name, this dish was created by ethnic Koreans in the former Soviet Union—not in Korea. It’s a crunchy, tangy, spicy carrot salad that mimics the flavors of Korean kimchi using ingredients more accessible in Central Asia.

How do you make Korean carrot salad?

To make it, you’ll julienne fresh carrots, salt them lightly, and toss with garlic, coriander, chili flakes, and vinegar. Then comes the signature step: pouring hot oil over the spices to release their full aroma. After a few hours of chilling, the result is a bold, flavorful salad that gets even better overnight. Refer to the full step-by-step guide in Part 3 of this article.

Why is carrot salad good for hormones?

Raw carrots contain unique fibers that bind to excess estrogen and support detoxification, particularly through the liver and gut. This process can help regulate estrogen levels, especially beneficial for people experiencing PMS, acne, or bloating due to hormone imbalance. Garlic and vinegar also support natural liver detox, making this salad a clean-eating powerhouse.

What oil to use for Korean carrot salad?

Traditionally, sunflower oil is used because of its neutral taste and high smoke point. It allows the spices and garlic to shine without overpowering the dish. For a twist, you can finish the salad with a touch of toasted sesame oil for depth—but avoid using it for the hot oil step, as it burns easily.

Korean Carrot Salad – The Best Spicy Side Dish You’ll Ever Try

Description

This spicy and crunchy Korean carrot salad is a clean-eating twist on a Soviet-era classic. Made with fresh carrots, garlic, vinegar, coriander, and chili, it’s a vibrant, hormone-friendly side dish that only gets better the longer it marinates. Naturally vegan, gluten-free, and ready in minutes.

Ingredients

Scale

4 large carrots, peeled and julienned
3 garlic cloves, finely minced
1 tsp ground coriander
1 tsp chili flakes or Korean chili powder (gochugaru)
2 tbsp apple cider vinegar or white vinegar
4 tbsp sunflower oil (or other neutral oil)
Salt, to taste

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Instructions

Slice carrots into thin matchsticks using a julienne peeler or mandoline.
Sprinkle lightly with salt, mix well, and let rest for 10 minutes to draw out excess moisture.
Drain liquid, then add garlic, coriander, and chili flakes. Toss to combine.
In a small pan, heat oil over medium-high until hot but not smoking.
Carefully pour hot oil over the carrot mixture to release aroma and flavor.
Stir in vinegar and mix thoroughly.
Cover and refrigerate for at least 4 hours (overnight is best).
Toss again before serving and adjust seasoning to taste.

Notes

For extra heat, add a pinch of cayenne or double the chili.
To boost nutrients, sprinkle with toasted sesame seeds or hemp hearts before serving.
This salad keeps well in the fridge for up to 5 days.
Don’t skip the hot oil step—it’s key for blooming the spices and unlocking flavor.

Prep Time: 20 minutes
Category: Salad, Side Dish
Method: No-Cook
Cuisine: Korean-Inspired, Eastern European Fusion

Nutrition

Serving Size: 1 cup
Calories: 135 kcal
Sugar: 5g
Sodium: 280mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 1g
Cholesterol: 0mg