Korean Pickled Carrot & Cucumber Salad

To make Korean pickled carrot and cucumber salad, start by preparing a vinegar solution with apple cider vinegar, water, sugar, and oyster sauce. Bring it to a boil, then pour it over shaved carrots and let them pickle for 10 minutes. Afterward, mix the pickled carrots with shaved cucumbers, Thai red chili, and spring onions before serving.

This salad contains oyster sauce, which is not vegan. However, you can easily make it vegan by substituting the oyster sauce with a plant-based alternative, such as mushroom sauce or soy sauce, while still enjoying the tangy flavors of the pickled vegetables.

If you don't have apple cider vinegar, you can use rice vinegar or white vinegar as a substitute. For the sugar, you can use honey or agave syrup if you prefer a different sweetener. Additionally, if you can't find Thai red chili, you can use any mild chili or omit it for a milder flavor.

Store any leftover Korean pickled carrot and cucumber salad in an airtight container in the refrigerator. It should stay fresh for up to 3-5 days. The flavors will continue to develop as it sits, making it even tastier over time!

Korean pickled carrot and cucumber salad pairs wonderfully with grilled meats, rice dishes, or as a refreshing side to spicy Asian dishes. It also complements tacos or sandwiches, adding a crunchy and tangy element to your meal.