Korean-Style Salad with Zucchini and Carrots
A quick dish made from the most affordable ingredients! A very simple recipe for a spicy Korean salad with young zucchini, carrots, onions, and spices. It’s sure to please many and surprise with its wonderful taste!
Updated : 27 August, 2025
Easy
About 30 min.
Ingredients
1 kilograms
Young courgettes
250 grams
Onions
200 grams
Carrot
3
Garlic
100 milliliters
Vegetable oil
1 teaspoon
Sugar
1 teaspoon
Paprika
0.5 teaspoon
Ground coriander
0.5 teaspoon
Red pepper, ground
0.5 teaspoon
Ground black pepper
2 teaspoon
Salt
to taste
Parsley
1 teaspoon
Vinegar essence
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare all the ingredients and spices needed for making the Korean-style zucchini salad.
Step 2
Take two young zucchinis (about 2.2 lbs / 1 kg total) and slice them into thin round pieces.
Step 3
Cut the zucchini slices into thin matchsticks and place them in a large bowl.
Step 4
Add 2 teaspoons of salt, mix well, and press the zucchini strips down so they release liquid faster. Set the bowl aside.
Step 5
Grate 7 oz (200 g) of peeled carrots using a Korean-style grater into a deep bowl.
Step 6
Heat a skillet on medium. Add ½ cup (100 ml) vegetable oil, then add 9 oz (250 g) onion cut into half-rings. Fry for exactly 1 minute.
Step 7
Add the grated carrots to the skillet with the onions, stir, and cook together for about 2 minutes on medium heat.
Step 8
Turn off the heat. Add 1 teaspoon paprika, ½ teaspoon hot red pepper, and ½ teaspoon ground coriander. Mix everything, then remove the skillet from the stove and let the dressing cool.
Step 9
Squeeze the zucchini strips well with your hands to remove excess juice, then place them into a deep bowl.
Step 10
Add the cooled carrot-onion-spice mixture from the skillet to the zucchini.
Step 11
Add 1 heaping teaspoon sugar, ½ teaspoon ground black pepper, and 3 large garlic cloves pressed through a garlic press. Mix everything well.
Step 12
Add 1 teaspoon of 70% vinegar essence (or substitute ~2 tbsp regular vinegar) and mix well again. Set aside to let the salad infuse.
Step 13
Tear parsley leaves into pieces by hand and add them to the bowl. Mix and serve the salad at the table.
Step 14
Cook together, cook simply, cook at home the most delicious dishes from affordable products! Enjoy your meal!