Chicken and Korean-Style Carrot Salad Without Mayonnaise
Hearty and vibrant, with a sweet-and-sour taste! This chicken and Korean-style carrot salad without mayonnaise is as simple as can be, yet the result is excellent. It works as an addition to everyday meals and even as a standalone dish.
Updated : 27 February, 2026
Easy
About 20 min.
Ingredients
200 grams
Chicken breasts
1
Carrot
1
Onions
3 tablespoon
Sunflower oil
to taste
Salt
to taste
Hot pepper, ground
1 teaspoon
Ground coriander
1 tablespoon
Apple cider vinegar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make chicken and Korean-style carrot salad without mayonnaise? Prepare all the necessary ingredients. Peel the onion. Rinse the carrots under running water, scrubbing the skin with a stiff brush, then peel with a vegetable peeler. Chicken breast works best for this salad. Rinse it and pat dry with paper towels so it sears rather than stews when frying. Apple cider vinegar can be replaced with white wine vinegar.
Step 2
Cut the chicken breast into thin long strips, season with salt and pepper. Add apple cider vinegar and ground dried coriander. You can skip the coriander, but in my opinion it’s the spice that pairs perfectly with Korean-style carrots. Mix, cover the bowl with plastic wrap, and leave to marinate at room temperature for 20-30 minutes.
Step 3
Meanwhile, prep the vegetables. Shred the carrots into thin long matchsticks. The thinner the carrot, the softer it will become after frying. If you have a special grater for Korean-style carrots, use it. Slice the onion into thin half-rings.
Step 4
Sauté the vegetables until softened in a nonstick skillet with 1 tablespoon vegetable oil. The time may vary depending on how thick you cut the vegetables. I cooked mine for about 7 minutes. Stir occasionally so they don’t burn. When the carrots and onion are ready, transfer to a separate bowl and set aside.
Step 5
In a separate nonstick skillet, heat 2 tablespoons sunflower oil and fry the chicken over medium heat until golden brown. I cooked the chicken uncovered for about 10 minutes.
Step 6
In a salad bowl, combine the cooked vegetables and chicken and mix. At this stage, you can add more salt if needed and add a little more sunflower oil.
Step 7
Sprinkle the finished salad with sesame seeds and garnish with fresh cilantro.
Author note
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