The smell of toasted cashews hitting a hot skillet always makes me stop whatever I'm doing. There's something about that buttery, nutty warmth that just pulls you into the kitchen. That's how this Korean Carrot Salad started for us, actually. One afternoon when Amelia was supposed to be setting the table, she wandered over to watch me toast the cashews instead, and before I knew it, she'd grabbed a wooden spoon and was "helping" stir them around.
"Mom, they smell like popcorn!" she announced, way too loudly for a Tuesday.
I laughed because she wasn't wrong. And then she ate half of them before I could stop her.
This Korean Carrot Salad has become one of those recipes I lean on when I need something crunchy, colorful, and full of flavor but don't want to turn on the oven or spend an hour chopping. It's a Korean-style Korean Carrot Salad that balances sweet, sour, and spicy in the best way possible. The carrots stay crisp, the bell peppers add pops of color, and that quick sesame soy dressing pulls everything together with barely any effort.
It's ready in about 30 minutes, and most of that time is just letting it sit in the fridge while the flavors get to know each other. Perfect for potlucks, weeknight dinners, or when you're craving something bright and fresh alongside your main dish.
What Makes This Korean Carrot Salad So Good?
This isn't your typical mayo-based Korean Carrot Salad. It's lighter, tangier, and way more interesting. The Asian-inspired marinade made with vinegar, soy sauce, and sesame oil gives it this addictive sweet-and-sour punch, and the red pepper flakes bring just enough heat to keep things exciting.
The texture is where it really shines, though. You've got those julienned carrots that stay nice and crunchy, tender strips of bell pepper, and then the toasted cashews on top that add this rich, buttery crunch right at the end. It's a no-cook Korean Carrot Salad that somehow tastes like you put in way more effort than you actually did.
I love that it gets better as it sits. The vegetables soak up all that tangy dressing, and by day two or three, it's even more flavorful. It's one of those rare salads that actually improves with time, which makes it perfect for meal prep or making ahead for gatherings.
If you're looking for more quick and flavorful recipes, you might also love this Best French Onion Pasta Recipe In 30 Minutes for another easy weeknight win.
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Korean Carrot Salad Ingredients
See recipe card below this post for ingredient quantities
Here's everything for this Korean Carrot Salad. Most of it you probably already have, and the rest is easy to grab at any grocery store.
For the Salad:
- Carrots, julienned or cut into matchsticks, or 6–8 oz pre-shredded
- Peppers, seeded and thinly sliced (combination of red, orange, or yellow but not green)
- Green onion, finely chopped
- Cilantro, finely chopped
- Cashews, toasted and coarsely chopped, to garnish
For the Dressing:
- Crushed red pepper flakes, depending on desired hotness
- Distilled white vinegar
- Sugar
- Soy sauce, preferably low sodium, or tamari for gluten free
- Sesame oil
How to Make Korean Carrot Salad
This quick vegetable salad really couldn't be simpler. Here's how it all comes together.
1: Toast the Cashews
Start by heating a dry skillet over medium heat. Add the cashews and toss them around frequently until they turn golden and smell amazing. This takes maybe 3 or 4 minutes. Once they're toasted, set them aside to cool, then give them a rough chop. Don't skip this step, the toasted flavor makes such a difference.
2: Make the Dressing
In a small bowl, whisk together the vinegar, sugar, soy sauce, sesame oil, and red pepper flakes. Stir it well until the sugar dissolves completely. Let it sit for a minute so the flavors can start melding together. You'll notice the sesame oil adds this beautiful nutty richness right away.
3: Assemble the Salad
Grab a medium mixing bowl and add your julienned carrots, sliced bell peppers, chopped green onion, and cilantro. The colors alone make this carrot bell pepper salad look so vibrant and fresh.
4: Dress and Marinate
Pour that tangy dressing over all the vegetables and toss everything together until it's well coated. Cover the bowl and pop it in the fridge for about 20 minutes. This is when the magic happens. The vegetables soak up all that flavor, and the whole thing just gets better.
5: Finish and Serve
Right before you're ready to serve, give it a good stir. Taste it and adjust if needed. Sometimes I add a tiny splash more vinegar if I want it extra bright. Top it with those chopped cashews, and you're done.
For another crowd-pleasing dish that's perfect alongside this salad, check out this Delicious Cuban Ropa Vieja Recipe.
Smart Substitutions
No cashews? Try toasted peanuts, almonds, or even sunflower seeds. They all add that nice crunch.
Out of cilantro? Fresh parsley works, or you can just leave it out entirely. The salad is still delicious.
Want it milder? Cut back on the red pepper flakes or leave them out completely. You'll still have tons of flavor from the dressing.
Need it gluten-free? Just use tamari instead of regular soy sauce. Easy swap.
Don't have sesame oil? You can use a neutral oil and add a sprinkle of toasted sesame seeds for that nutty flavor.
Equipment For Korean Carrot Salad
Nothing fancy here. Just the basics:
- Dry skillet (for toasting cashews)
- Cutting board
- Sharp knife
- Small mixing bowl (for the dressing)
- Medium mixing bowl (for the salad)
- Spoon or spatula
- Measuring cups and spoons
Storage Tips
This is one of those salads that actually gets better as it sits, which makes it perfect for meal prep.
In the fridge: Transfer your dressed salad to an airtight container and it'll keep for up to 4 days. The vegetables will continue to marinate and soak up flavor the whole time. Just give it a stir before serving and add a little extra vinegar if you want to brighten it up again.
Make ahead: You can absolutely make this the day before you need it. In fact, I recommend it. Letting it sit overnight gives the flavors time to really develop.
Dressing separately: If you want to prep ahead but keep things extra crisp, you can store the cut vegetables and the dressing separately, then toss them together a few hours before serving.
One thing to note: the cashews will soften a bit if they sit in the salad for too long, so if you're making it more than a day ahead, consider adding them right before you serve.
Top Tip
Want to know what really takes this salad over the top? Let it marinate for at least an hour, or even better, overnight. I know the recipe says 20 minutes, and that works fine if you're in a rush. But if you have the time, give those vegetables a chance to really soak up the dressing.
The carrots soften just slightly while still keeping their crunch, and the flavors become more complex and rounded. It's the difference between "this is good" and "wait, can I have the recipe?"
Also, if you like things a little more intense, try adding a tiny bit of grated fresh ginger to the dressing. Just a quarter teaspoon or so. It adds this bright, zingy note that makes the whole thing sing.
Serving Suggestions
This Korean Carrot Salad is super versatile. Here are some of my favorite ways to serve it:
With grilled proteins. It's fantastic alongside grilled chicken, steak, or salmon. The tangy, crunchy contrast works perfectly with rich, savory mains.
As part of an Asian-inspired spread. Serve it with stir-fry, fried rice, dumplings, or spring rolls for a complete meal.
At summer cookouts. This Korean Carrot Salad holds up beautifully at room temperature for a couple of hours, making it ideal for potlucks and picnics.
Over rice or noodles. I've been known to pile this on top of plain rice or cold noodles for a quick lunch. Add some shredded rotisserie chicken and you've got a full meal.
If you're planning a complete Asian-inspired meal, this Healthy Hot Honey Chicken Recipe In 30 Minutes would pair beautifully.
FAQ
How long does Korean carrot salad last in the fridge?
This Korean Carrot Salad beautifully for up to 4 days in an airtight container in the fridge. The vegetables will continue to marinate and the flavors will deepen over time. I actually prefer it on day two. Just give it a good stir and maybe add a splash of vinegar before serving if it needs brightening up. Pro tip from our kitchen: add the cashews right before serving if you're storing it for more than a day so they stay crunchy.
What are some common carrot salad mistakes?
The biggest one is using Korean Carrot Salad that are cut too thick. They won't absorb the dressing as well and the texture won't be as nice. Also, don't skip the marinating time, even if you're in a hurry. Those 20 minutes really matter. Another mistake is adding too many pre-shredded carrots without adjusting the dressing since they're drier than fresh. And going too heavy-handed with the red pepper flakes right off the bat. Start with less, you can always add more!
How to make Korean carrot salad recipe?
It's super simple! Toast some cashews, make a quick dressing with vinegar, sugar, soy sauce, sesame oil, and red pepper flakes, then toss it with julienned carrots, sliced bell peppers, green onions, and cilantro. Let it marinate in the fridge for 20 minutes, top with the cashews, and serve. The whole thing takes about 30 minutes total, and most of that is hands-off time. It's one of those recipes that looks impressive but is secretly really easy.
How long can I keep carrot salad?
This Korean Carrot Salad side dish stays fresh for 3 to 4 days when stored properly in the fridge. The texture holds up really well, unlike mayo-based carrot salads that can get watery. I've actually kept it for 5 days before and it was still delicious, just a bit more marinated. The key is keeping it covered tightly so it doesn't dry out. We usually finish ours within a couple of days because it's so good, but it's nice knowing it keeps well if you want to make a bigger batch.
Ready to Make This?
This Korean Carrot Salad is one of those recipes that earns a permanent spot in your rotation. It's quick, it's fresh, it's packed with flavor, and it works for so many different occasions. Whether you're bringing it to a potluck, serving it at a family dinner, or just looking for something crunchy and delicious to pair with your meal, this salad delivers every single time.
The best part? It's so forgiving. You can adjust the heat, swap the nuts, change up the vegetables a little, and it still turns out great. That's the kind of recipe I love, one that works with you instead of against you.
So grab some carrots, slice up those peppers, and give it a try. And if a certain seven-year-old offers to help with the vinegar, maybe politely decline.
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Pairing
These are my favorite dishes to serve with Korean Carrot Salad
Korean Carrot Salad
Equipment
- 1 Dry skillet Used without oil to toast the cashews evenly
- 1 Cutting board Provides a stable surface for slicing vegetables
- 1 Sharp knife Essential for clean julienne cuts and thin slices
- 1 Small mixing bowl Used to whisk and dissolve the dressing ingredients
- 1 Medium mixing bowl Holds the vegetables while tossing with dressing
- 1 Spoon or spatula Used for stirring and coating the salad evenly
- 1 Measuring cups and spoons Ensures accurate measurement of dressing components
Ingredients
- 4 medium carrots julienned (freshly cut for maximum crunch and moisture)
- 3 bell peppers thinly sliced (use red, orange, or yellow for sweetness and color)
- ⅓ cup green onions finely chopped (green parts preferred for mild onion flavor)
- 3 tablespoon fresh cilantro finely chopped (leaves and tender stems only)
- 3 tablespoon distilled white vinegar provides sharp acidity for balance
- 1¼ tablespoon granulated sugar adjusts sweetness against heat
- 1¼ tablespoon low-sodium soy sauce adds savory depth without overpowering salt
- 1 teaspoon sesame oil toasted for nutty aroma
- ½ teaspoon crushed red pepper flakes adjust for preferred spice level
- ½ cup cashews toasted and roughly chopped (adds crunch and richness)
Instructions
- Toast the cashews in a dry skillet over medium heat, stirring often until lightly browned and aromatic, then remove and cool before chopping.
- In a small bowl, whisk together the vinegar, sugar, soy sauce, sesame oil, and red pepper flakes until the sugar fully dissolves.
- Place the carrots, sliced peppers, green onions, and cilantro into a medium bowl.
- Pour the dressing over the vegetables and toss until every strand is coated.
- Cover the bowl and refrigerate for 20 minutes so the vegetables soften slightly and absorb the flavors.
- Stir once more before serving, adjust acidity if needed, and finish with chopped cashews on top.
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