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This Carrot Salad with Coriander is a staple at church potlucks. It’s a simple salad with one main ingredient: carrot. This salad is often made with loads of garlic, which is overpowering, but not this recipe!
This is Mom’s recipe and my husband really prefers this version. This is also referred to as Korean salad. The fragrant coriander is the “secret” ingredient.
Ingredients for Mom’s Carrot Salad:
4 medium/large carrots, cut into fine match sticks or with grader for Korean salad
1 Tbsp white vinegar (5%)
1 garlic clove, pressed (add more if you like)
1 tsp coriander seeds, crushed
1/2 tsp salt
1/2 tsp sugar
1/4 tsp freshly ground black pepper
2 Tbsp oil (olive or canola)
1 medium onion, finely diced
How to Make Carrot Salad:
1. Julianne carrots and dice onions. I used this thin Julianne slicer which worked great.
2. Mix together carrots, vinegar, garlic, coriander, salt and sugar.
3. Heat oil in the medium skillet over medium/high heat than saute onion until soft and golden (about 5-6 minutes). Add pepper and stir the onions and pepper quickly. Immediately after stirring, add the onion to the carrots.
4. Mix everything well and let salad sit for at least 1 hour before serving. Add more salt & sugar (in equal parts), to taste. If it’s too flavorful after 1 hour, add more carrot.
Serve as a side dish. Enjoy 🙂
Russian Carrot Salad with Coriander
Ingredients
- 4 med/large carrots, cut into fine match sticks or using grater for Korean carrot salad
- 1 Tbsp white vinegar, 5%
- 1 garlic clove, pressed
- 1 tsp coriander seeds, crushed
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp freshly ground black pepper
- 2 Tbsp oil, olive or canola
- 1 medium onion, finely diced
Instructions
- Mix together 4 grated carrots, 1 Tbsp of vinegar, 1 garlic clove, 1 tsp of coriander seeds, 1/2 tsp of salt and 1/2 tsp of sugar.
- Heat some oil in the medium skillet over medium/high heat than saute 1 diced onion until soft and golden (about 5-6 minutes).
- Add 1/4 tsp of ground pepper and stir the onions and pepper quickly. Immediately after stirring, add the them to the carrots.
- Mix well and let salad sit for at least 1 hour before serving.
How many days in advance can you make this? And can I use ground Coriander instead of crushing it?
Hi Elena, I asked my mom and she said it would be fine the day before and may even taste better to do it ahead and refrigerate it. I think it will be fine to use ground too.
When we were in Ukraine, my husband kept eating some kind of shredded carrots with sugar and sour cream(?). He loved it. Is this something you are familiar with? We were told it was a side dish or dessert. I don’t eat carrots, so I don’t remember what it was. Any ideas?
Hello Tammy, it is hard to tell with little info. I hope you find that recipe that you’re looking for!
Thank you for replying. May do some experimentation on my own. Thank you
Patricia
Can Korean carrots be canned for later time, and if so what needs to change in recipe. Thank you
Hi Patricia, We’ve never tried canning this for winter so I’m not sure if it would work. I don’t think there is enough acidity or salt or liquid in this recipe to really preserve the carrots even with a boiling water bath.
Can you tell how long I can keep this carrot salad in the fridge?
Hi Daria, I think it is best eaten within a few days of making it. It holds up fairly well, covered in the fridge.
Can I use apple vinegar instead of regular vinegar?
Hi Natalia, I haven’t tested that so not sure how that would work. Let me know how it goes.
This Korean carrot salad is really really good, I’m so glad I found this recipe! This is exactly how i wanted it to come out!!! Thank you!!!! 😊
You’re welcome Dina! I’m glad to hear you love the recipe! Thanks for sharing your great review!
Just made some right now..perfect! Thank you!!!..I really like your taste..everything I’ve tried on here has come out delishishly amazing!!!
You are very welcome Diana 😁. Thanks yet again for another great review!
Hi Natasha, just wondering….have you canned this for winter? We have a ton of carrots left over from our garden, and the family LOVES them this way, but theres way to much, do you think maybe if I sterilize the cans they will last? Thank you!
Hi, We’ve never tried canning this for winter so I’m not sure if it would work. I don’t think there is enough acidity or salt or liquid in this recipe to really preserve the carrots even with a boiling water bath.
Hi Natasha, I’ve just discovered your blog and love to look at the photos. I’m going to try this carrot salad recipe. What kind of vinegar do you use?
Holly, welcome to the site 😀. I use regular 5% vinegar. Let me know how it turns out.
Yum!! Turns out perfect!
Thank you Yelena 😀.
Hi Natasha, I was wondering how many servings are in this salad? Thank you!
Hi Vita, it serves 4-6 as a side salad.
I love Russian food.
Wow finally I can say that I officially can make this favorite salad of mine. I always enjoyed eating it but for some reason was afraid making it. Silly. Thank you Natasha, you are the best!
I’m so happy you tried it and loved it. Thank you for sharing that with me Nadia 🙂
Natasha! What kind of gloves do u use not to cut yourself? I saw u wearing a glove on one of the pix but now I don’t see it on the pix lol
They’re great and have probably saved my fingers countless times! Here is a link to the No Cry Gloves on Amazon (where we purchased ours)
Thank you so much