Korean Pickled Carrot & Cucumber Salad
A refreshing and tangy salad featuring pickled carrots and cucumbers, enhanced with Thai red chili and coriander leaves.
Ingredients
- 2cupsCarrots (peeled, then shaved)
- 2cupsCucumber (deseeded & shaved)
- 1tbspSpring Onions (diagonal, thinly sliced)
- 1tspThai Red Chilli (finely chopped)
- 1cupApple Cider Vinegar
- 1tbspOyster Sauce
- 1/2cupWater
- 3tbspSugar
- 2tbspCoriander Leaves
How to make Korean Pickled Carrot & Cucumber Salad
Place the vinegar, water, and sugar in a saucepan. Add the oyster sauce. Bring the vinegar solution to a boil, then turn off the heat.
Pour the vinegar solution over the carrots, mix well, and cover with a lid. Set aside to pickle for 10 minutes, then remove the carrots from the solution and place pickled carrots into a mixing bowl.
Add the shaved cucumber, chillies, and spring onions. Mix well, then transfer to a serving dish. Garnish with spring onions and coriander leaves.
Tips & Tricks
For a spicier salad, add more Thai red chili.
Ensure the carrots and cucumbers are shaved thinly for better pickling.
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Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking. I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
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