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Korean Carrot Salad with julienned carrots, bell peppers, cilantro, green onions, and chopped cashews in a white bowl

Korean Carrot Salad

A bright, crunchy Korean Carrot Salad with sweet heat and tangy depth that wakes up the table instantly.
5 from 1 vote
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Course: Salad, Side Dish
Cuisine: American, Asian-Inspired
Keyword: carrot salad, potluck side, spicy salad
Prep Time: 10 minutes
Resting Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 110kcal
Cost: $10

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.
    Spicy sesame soy dressing with red pepper flakes for Korean carrot salad in a glass bowl
  • In a small bowl, whisk together the vinegar, sugar, soy sauce, sesame oil, and red pepper flakes until the sugar fully dissolves.
    Julienned carrots, sliced bell peppers, chopped green onions, and cilantro prepared for Korean carrot salad
  • 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.
    Top view of Korean carrot salad with marinated carrots and bell peppers tossed in sesame dressing
  • Stir once more before serving, adjust acidity if needed, and finish with chopped cashews on top.
    Korean carrot salad with julienned carrots, bell peppers, cilantro, green onions, and chopped cashews in a white bowl

Notes

Crunchy vegetables soak up a sweet-spicy dressing that gets better as it rests. This salad is a reliable crowd-pleaser that feels both fresh and comforting. Perfect for make-ahead meals or sharing at gatherings.

Nutrition

Serving: 120g | Calories: 110kcal (6%) | Carbohydrates: 14g (5%) | Protein: 3g (6%) | Fat: 6g (9%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 420mg (18%) | Potassium: 260mg (7%) | Fiber: 3g (13%) | Sugar: 7g (8%) | Vitamin A: 180IU (4%) | Vitamin C: 65mg (79%) | Calcium: 6mg (1%) | Iron: 5mg (28%)
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