This post may contain affiliate links. Read my disclosure policy. 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 🙂

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