Russian Carrot Salad (Korean-Style)

Flora S.


  • 1 pound carrots peeled and julienned (preferably with a mandoline)
  • 3 cloves garlic minced
  • ¼ cup vinegar
  • 1 tablespoon white sugar
  • 2 ½ teaspoons salt
  • cup vegetable oil
  • ½ onion minced
  • 1 teaspoon ground coriander
  • ½ teaspoon cayenne pepper


  • Place carrots in a large bowl. Sprinkle garlic over carrots.
  • Mix vinegar, sugar, and salt together in a small bowl.
  • Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
  • Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.

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