Korean Pickled Carrot & Cucumber Salad

Name: Korean Pickled Carrot & Cucumber Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: Korean
Ingredients: 2 cups Carrots (peeled, then shaved); 2 cups Cucumber (deseeded & shaved); 1 tbsp Spring Onions (diagonal, thinly sliced); 1 tsp Thai Red Chilli (finely chopped); 1 cup Apple Cider Vinegar; 1 tbsp Oyster Sauce; 0.5 cup Water; 3 tbsp Sugar; 2 tbsp Coriander Leaves

Anna Middleton (@chefanna)

Korean Appetiser Side Salad Vegetarian Dairy-Free Gluten-Free Vegetarian with Eggs Nut-Free

A refreshing and tangy salad featuring pickled carrots and cucumbers, enhanced with Thai red chili and coriander leaves.

Prep Time

20min

Cook Time

5min

Total Time

25min

Korean Pickled Carrot & Cucumber Salad recipe

Ingredients

4 Servings

(1 serving = 1 cup)

2cups
Carrots (peeled, then shaved)
2cups
Cucumber (deseeded & shaved)
1tbsp
Spring Onions (diagonal, thinly sliced)
1tsp
Thai Red Chilli (finely chopped)
1cup
Apple Cider Vinegar
1tbsp
Oyster Sauce
1/2cup
Water
3tbsp
Sugar
2tbsp
Coriander 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.