A recipe for you if you think that a bit of chilli can only make things better! Our Spicy Asian Carrot Salad recipe is inspired by Russo-Korean migrant cooking. Simple yet delicious slaw with a bit of a kick is a perfect addition to your summer BBQ table! Try this Korean Carrot Salad if you’re looking to spice things up with something a little different to your traditional coleslaw!
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Make Your BBQ Party Exciting
How often do you have BBQs in summer? I will be honest, we only have three or four, but when we do, we tend to go all out. And we always try a new recipe – be it the main meat dish or a side dish.
Last summer we were experimenting with Asian flavours. You probably heard of the world-famous Korean BBQ, so I was convinced that other Asian flavours will work at a BBQ party. We held exclusively Asian-themed BBQs last summer trying to incorporate a range of Japanese, Korean, Thai and Chinese flavours into our burgers, grilled fish and various side dishes. And I have to say I was in love with the Asian-flavoured BBQs! This year, we are doing round two! And we started earlier in the season!
Over the summer, we aim to share more recipes we love, including a Banh Mi Burger, Central Asian Shashlik and a range of our favourite sides!
What Are Korean Carrots All About?
Today, we are sharing one of our simplest side dishes – Russian-Korean Carrot Salad, flavoured with garlic, coriander and chilli. Simple ingredients, simple methods and therefore, a really simple recipe! Something different to try with your summer BBQ if you are bored of your traditional coleslaw! This Asian Carrot Salad recipe with no mayo is perfect when you’re looking for a lighter carrot slaw for a BBQ.
Ingredients
- carrots: fresh and crunchy carrots are peeled and julienned. You may choose to grate them coarsely, but we highly recommend cutting them in small sticks instead, as they will lose the crunch if grated.
- garlic clove
- vegetable oil: or other odourless oil, such as sunflower or rapeseed.
- apple cider vinegar: can be replaced with white wine vinegar or rice vinegar.
- caster sugar
- salt
- spices: ground coriander, black pepper, chilli flakes.
Method
Using a mandoline, or a grater attachment, julienne your carrots. Having the carrots julienned will ensure they retain a lot of crunch, grating them will result in a less crunchy, slightly mushy Asian carrot salad.
In a small saucepan, heat the oil and a crushed garlic clove. Once hot, let the garlic sizzle in the oil for 2 minutes on low heat – this will infuse your oil. Tip the hot oil over the julienned carrots and mix. Leave the garlic clove in. Let everything cool down for a few minutes.
Mix the sugar, salt, pepper, vinegar, coriander and chilli into the Korean carrots. Cover and leave at room temperature for approx 6 hours to infuse. After that, store it in the fridge.
Mix the slaw again and take out the garlic clove just before serving. Sprinkle some sesame seeds on top if you like.
What To Serve Korean Carrot Salad With?
Whilst this Spicy Carrot Salad is extremely versatile and goes with just about anything, we absolutely love it with:
- Lamb Shashlik
- BBQ Pork Tenderloin
- Grilled Skinless Boneless Chicken Thighs (recipe coming soon)
Other BBQ Side Dishes
For our other BBQ food ideas, have a look at our Summer Recipes Section. Aside from the Korean Carrots, you will find a bunch of other side dishes for BBQ, including:
Recipe Card
Korean Carrot Salad | Perfect BBQ Side Dish
Equipment
- Mandoline/ Julienne Tool
Ingredients
- 500 g carrots peeled and julienned
- 1 garlic clove
- 4 tbsp vegetable oil
- 2 tsp apple cider vinegar
- 1 tsp caster sugar
- 1 tsp salt
- 1 tsp ground coriander
- 1 tsp black pepper
- 1 tsp chilli flakes
Instructions
- Using a mandoline, or a grater attachment julienne your carrots.
- In a small saucepan, heat the oil and a crushed garlic clove. Once hot, let the garlic sizzle in the oil for 2 minutes on low heat – this will infuse your oil. Tip the hot oil over the julienned carrots and mix. Leave the garlic clove in. Let everything cool down for a few minutes.
- Mix in the sugar, salt, pepper, vinegar, coriander and chilli. Cover and leave at room temperature for approx 6 hours to infuse. After that, store in the fridge.
- Mix the slaw again and take out the garlic clove before serving. Sprinkle some sesame seeds on top if you like.
Nutrition
