This Korean carrot salad (morkovcha recipe) is anything but boring - made with caramelized onions, naturally sweet, and tossed in apple cider vinegar for a gut-friendly, flavor-packed twist. It's bold, tangy, and totally irresistible - the ultimate make-ahead party salad.
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💡Recipe Overview
- Prep and Cook Time: 20 minutes to prep and 10 minutes to cook
- Cooking Method: Stove-top (just for the caramelized onions)
- Dietary Info: Whole30, Paleo, GAPS, Ancestral diet
- Tools Needed: mandoline slicer or julienne peeler
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Carrot Salad that Works Overtime
Okay, let's talk about this carrot salad - aka the Russian Morkovcha salad of my childhood. First of all, it's ridiculously easy: raw carrots, a splash of apple cider vinegar, that leftover avo oil from caramelized onions, and a pinch of spices. That's it. And somehow, it tastes absolutely amazing.
But here's the kicker - this isn't just tasty, it's secretly a health powerhouse. Raw carrots have these special fibers that grab onto toxins and help your body flush them out, fight off bacterial overgrowth, and calm inflammation. And according to endocrine guru Dr. Ray Peat, eating raw carrots regularly can even help lower estrogen, which in turn is great for your thyroid, liver, and overall inflammation levels.
So there you have it...it's a simple salad, but it's doing all the heavy lifting for your health while looking cute on your plate. I don’t know about you, but I’m all about recipes that taste amazing and sneak in a bonus health boost without trying. Oh and also, it's excellent for meal prep.
Ingredients for Korean Carrot Salad
- Carrots - Choose firm, smooth, deep-orange carrots for the sweetest flavor and best crunch. I like to peel them but that's not necessary if you can scrub them well.
- Yellow onion - Adds a mellow, sweet flavor once caramelized, the onion-infused oil becomes part of the dressing.
- Garlic - Sharp, aromatic kick balances the sweet carrots; make sure to use fresh garlic and mince them yourself.
- Dressing - Apple cider vinegar, ground coriander, cumin, cayenne pepper, and salt add a nice taste and balance the overall flavor.
- Optional - you can add a little fresh cilantro or fresh dill for an extra someting special.
Fun Fact About Garlic
Garlic's health power comes from alliinase, an enzyme released when it's chopped or crushed, which then forms allicin - a natural antibacterial and antiviral compound that supports gut health by killing harmful bacteria and encouraging good ones. For maximum benefit, let chopped or minced garlic sit for at least 10 minutes before cooking in recipes.
How to Make Morkovcha Recipe
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Saute
Heat the avocado oil in a large stainless steel pan over medium heat. Add the yellow onion and saute until soft and translucent, about 10-12 minutes.
Step 2. Shred
Thinly slice the carrots or use a julienne peeler to shred them into fine, uniform strips. Transfer to a large bowl.
Step 3. Add
Add garlic, apple cider vinegar, unrefined salt, ground coriander, ground cumin, and cayenne pepper to carrots.
Step 4. Combine
Add the cooked and cooled onions, along with the olive oil from the pan, to the shredded carrots. Toss everything together until well combined, then let it sit for at least 1 hour in the refrigerator to allow the flavors to develop.
Helpful Tips
- Use a julienne peeler or mandoline to get even, thin strips of carrots without too much effort. It makes a big difference in texture, appearance, and taste!
- Let the onions cool fully before adding them to the carrots. If they're too hot, they'll cook the carrots slightly and throw off the crisp, refreshing crunch.
- Taste before serving - you might want to adjust the salt or vinegar after it's had time to sit, depending on your preference.
Troubleshooting
- Carrots seem too tough? Let the salad sit longer. The salt and vinegar will naturally soften the carrots as they marinate. But also, make sure they are thinly sliced.
- Too much oil leftover in the bowl? Just give it another toss before serving. The carrots will continue to absorb the dressing they longer they sit.
Product Highlight!
Mandoline Slicer
This handy tool makes quick work of cutting carrots into thin, even strips for a perfectly textured salad.
💭Meal Prep Suggestion!
This Korean carrot salad is perfect for meal prep because the flavors actually improve as it sits. The vinegar, salt, and spices slowly soften the carrots and deepen the taste, making it even more delicious after a day or two. It keeps well in the fridge for nearly a week, so you can enjoy it alongside different meals without extra prep.
Serving Suggestions
We love serving making this Morkovcha recipe when I want to serve something bright, fresh, and tangy to contrast any meal.
Main dish: It pairs great with hearty proteisn like whole roasted chicken, slow cooker duck, or lamb loin chops.
Side dish: It also complements other fresh or cooked vegetables for a balanced meal. Serve with Yukon gold mashed potatoes or roasted broccolini.
More Korean carrot salad pairing suggestions:
- Chunky Mashed Potatoes with Red Skin30 Minutes
- Chimichurri Chicken Thighs1 Hours 10 Minutes
- Air Fryer Pork Tenderloin42 Minutes
- Sheet Pan Garlic Butter Salmon, Asparagus and Potatoes30 Minutes
Frequently Asked Questions
Store leftover carrot salad in an airtight container for up to 6 days. These glass snap containers are perfect for leftovers. Just give a quick toss before serving to redistribute the dressing.
Nope - not necessary but thin, even strips give the best texture. A mandoline ro sharp knife and sturdy board does the job too.
Always let the caramelized onions cool completely before adding them to the raw carrots to maintain salad's crisp texture.
Looking for more vegetable sides? Here are some ideas:
Did you make this Morkovcha recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Korean Carrot Salad
Ingredients
- ¼ cup avocado oil
- 1 yellow onion finely diced
- 8 medium carrots peeled, about 2 pounds
- 4 garlic cloves minced
- ¼ cup apple cider vinegar
- 2 teaspoons unrefined salt
- 1 teaspoon ground coriander
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
Instructions
- Heat ¼ cup avocado oil in a large stainless steel pan over medium heat. Add the 1 yellow onion and saute until soft and translucent, about 10-12 minutes. Remove from heat and let it cool completely.
- Thinly slice 8 medium carrots or use a julienne peeler to shred them into fine, uniform strips. Transfer to a large bowl.
- Add 4 garlic cloves, ¼ cup apple cider vinegar, 2 teaspoons unrefined salt, 1 teaspoon ground coriander, ¼ teaspoon ground cumin, and ¼ teaspoon cayenne pepper to carrots and toss to combine well.
- Add the cooked and cooled onions, along with the olive oil from the pan, to the shredded carrots. Toss everything together until well combined, then let it sit for at least 1 hour in the refrigerator to allow the flavors to develop.
Notes
- Use a julienne peeler or mandoline to get even, thin strips of carrots without too much effort. If makes a big different in texture, appearance, and taste!
- Let the onions cool fully before adding them to the carrots. If they're too hot, they'll cook the carrots slightly and throw off the crisp, refreshing crunch.
- Taste before serving - you might want to adjust the salt or vinegar after it's had time to sit, depending on your preference.
Megan Stevens says
Yum, love the spices and other ingredients. This recipe looks delicious!
Anya says
Thank you Megan.
Raia Todd says
Sounds like an easy and delicious salad! I know my family will enjoy it! 🙂
Anya says
Hope they do, Raia.
Emily @ Recipes to Nourish says
This looks so delicious Anya! I also love how you served it, so festive and pretty.
Anya says
Ha! Well, we do eat with our eyes. 😉
linda spiker says
Love those rainbow carrots! They always make everything prettier!
Anya says
Ain't that the truth, Linda?! They are pretty in salads.
Vanessa says
I am definitely saving this recipe. I sounds delicious and it's totally keto-friendly. Pinning to my pinterest board!
Anya says
Glad you like it. Thanks for sharing, Vanessa.
Anna says
My cilantro always bolt early so I then have coriander seeds. I love those jars by the way.
Anya says
I know...I'm not happy when cilantro bolts quickly - I love the fresh herb more!
The Food Hunter says
absolutely love everything about this...right down to the presentation
Anya says
Thank you! It's tastier that way. 😉
Dawn Yoder says
Beautiful! Sounds so flavorful I can't wait to make it. I have a big bag of whole coriander seed to grind too. Pinned and shared on my blog's Facebook page!
Anya says
Thank you Dawn. I hope you enjoy it. It's so flavorful.
Natalie says
Yum! This carrot salad looks delicious and perfect as a light snack. Will definitely try it soon.
Anya says
Thanks Natalie. Hope you enjoy it.