# Korean Carrot Salad

A spicy and garlicky Korean carrot salad that is easy to make and tastes even better the next day.

- Cuisine: Korean
- Category: Salad
- Language: en

## Ingredients

- 7 organic carrots
- 6 garlic cloves
- 0.33 cup avocado oil
- 0.5 cup Prosecco wine vinegar
- 1 tbsp salt
- 1 tbsp coriander
- 1 tbsp Korean style red pepper (gochugaru)
- 1 pinch fresh cracked pepper

## Instructions

1. Peel the skin off the carrots to ensure no bitter parts.
2. Shred the carrots using an OXO carrot shredder, aiming for long, cylindrical pieces.
3. Peel and prepare six cloves of garlic.
4. Add 1/3 cup of avocado oil to the shredded carrots.
5. Add about half a cup of Prosecco wine vinegar (or any white vinegar).
6. Add about a tablespoon of salt.
7. Add about a tablespoon of coriander.
8. Add about a tablespoon of Korean style red pepper (gochugaru).
9. Add a little bit of fresh cracked pepper.
10. Put on a glove and mix all ingredients very well.

## Equipment

- peeler
- OXO carrot shredder/mandoline
- gloves

## Tips

- This salad can be made a day in advance as it tastes better the next day.
- Use the OXO carrot shredder for perfect cylindrical and crunchy carrot pieces.
- Adjust salt and spices to taste.

## Source

- Original video: https://www.tiktok.com/t/ZP8sxJsq9/
- Recipe page: https://www.cliprecipe.com/recipe/21364e27-4426-4b7d-802a-3d3e773581d2
- Extracted: 2026-06-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt