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Carrot Salad with Coriander

A white plate with carrot salad with coriander

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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

Russian Carrot Salad

How to Make Carrot Salad:

1. Julianne carrots and dice onions. I used this thin Julianne slicer which worked great.

Carrot Salad with Coriander

2. Mix together carrots, vinegar, garlic, coriander, salt and sugar.

Russian Carrot Salad-4

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.

Carrot Salad with Coriander-1

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.

Russian Carrot Salad-7

Serve as a side dish. Enjoy 🙂

Russian Carrot Salad-8

Russian Carrot Salad with Coriander

4.93 from 14 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Ingredients 

Servings: 4 -6 as a side salad

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.

Notes

To crush the coriander, use a mortar and pestle or put them in a ziploc bag and crush them with a mallet or rolling pin. Add more salt & sugar (in equal parts), to taste. If it's too flavorful after 1 hour, add more carrot.
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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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4.93 from 14 votes (6 ratings without comment)

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Recipe Rating




Comments

  • Elena K
    November 21, 2021

    How many days in advance can you make this? And can I use ground Coriander instead of crushing it?

    Reply

    • Natasha's Kitchen
      November 21, 2021

      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.

      Reply

  • Tammy
    September 26, 2021

    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?

    Reply

    • Natasha's Kitchen
      September 26, 2021

      Hello Tammy, it is hard to tell with little info. I hope you find that recipe that you’re looking for!

      Reply

  • Patricia
    January 28, 2020

    Thank you for replying. May do some experimentation on my own. Thank you
    Patricia

    Reply

  • Patricia
    January 26, 2020

    Can Korean carrots be canned for later time, and if so what needs to change in recipe. Thank you

    Reply

    • Natashas Kitchen
      January 27, 2020

      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.

      Reply

  • Daria McMorran
    September 6, 2018

    Can you tell how long I can keep this carrot salad in the fridge?

    Reply

    • Natasha
      September 6, 2018

      Hi Daria, I think it is best eaten within a few days of making it. It holds up fairly well, covered in the fridge.

      Reply

  • Natalia
    January 5, 2018

    Can I use apple vinegar instead of regular vinegar?

    Reply

    • Natasha
      natashaskitchen
      January 5, 2018

      Hi Natalia, I haven’t tested that so not sure how that would work. Let me know how it goes.

      Reply

  • Dina
    October 6, 2017

    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!!!! 😊

    Reply

    • Natasha's Kitchen
      October 6, 2017

      You’re welcome Dina! I’m glad to hear you love the recipe! Thanks for sharing your great review!

      Reply

  • Diana
    November 7, 2016

    Just made some right now..perfect! Thank you!!!..I really like your taste..everything I’ve tried on here has come out delishishly amazing!!!

    Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      You are very welcome Diana 😁. Thanks yet again for another great review!

      Reply

  • Ludmila
    September 24, 2016

    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!

    Reply

    • Natasha
      natashaskitchen
      September 24, 2016

      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.

      Reply

  • HOLLY
    September 8, 2016

    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?

    Reply

    • Natasha
      natashaskitchen
      September 8, 2016

      Holly, welcome to the site 😀. I use regular 5% vinegar. Let me know how it turns out.

      Reply

  • Yelena
    July 16, 2016

    Yum!! Turns out perfect!

    Reply

    • Natasha
      natashaskitchen
      July 16, 2016

      Thank you Yelena 😀.

      Reply

  • Vita
    February 3, 2016

    Hi Natasha, I was wondering how many servings are in this salad? Thank you!

    Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      Hi Vita, it serves 4-6 as a side salad.

      Reply

  • Dr Khalil Ahmed
    June 22, 2015

    I love Russian food.

    Reply

  • Nadia
    April 13, 2015

    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!

    Reply

    • Natasha
      natashaskitchen
      April 13, 2015

      I’m so happy you tried it and loved it. Thank you for sharing that with me Nadia 🙂

      Reply

      • Alina
        May 12, 2015

        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

        Reply

        • Natasha
          natashaskitchen
          May 12, 2015

          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)

          Reply

          • Alina
            May 20, 2015

            Thank you so much

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