Russian Carrot Salad – Koreiskaya Morkovka

This Russian Carrot Salad is very popular in the Slavic cuisine. The crunchy grated carrots are dressed with oil from caramelized onions and seasoned with coriander and garlic.

Russian Carrot Salad, aka Korean Carrot Salad Koreiskaya Morkovka

This Russian Carrot Salad is most often called Koreiskaya Morkovka, literally translated Korean Carrots and has been a popular dish in the Slavic cuisine since the 80s. Some say that it is a Korean recipe and others say it is Slavic. I’m not a nutritional anthropologist, so I don’t know for sure, but this recipe is really delicious and has certainly been adopted by Slavic people and becoming a favorite with many.

It is often served as an appetizer for the holidays and special occasions, like weddings and parties. Although there are many variations to this recipe, most use a similar approach. Today I am sharing my Mom’s recipe and the way we like to make it in our family.

The wonderful thing about this salad is that is is made in advance, which makes it really convenient for parties. The carrots are shredded into thin matchsticks. I like using a fine julienne grater. With the flavors of caramelized onions and garlic, the flavors of the carrots get more and more pronounced when it has a chance to “marinate” in the refrigerator for at least a few hours or up to days in advance.

You can make it as mild or as spicy as you like and adjust the seasonings based on your preferences. In our family, we like using ground coriander, paprika, ground black pepper and some cayenne pepper for a bit of heat.

Ingredients

  • Carrots
    • The star of this salad! Fresh, crunchy carrots provide the perfect base, bringing a naturally sweet and vibrant flavor that makes this dish so delicious.
  • Onions
    • I love using yellow onions in this recipe. When caramelized, they add an incredible depth of flavor that really elevates the salad. Trust me, the sweetness from the onions complements the carrots perfectly.
  • Garlic
    • Another must-have in this salad! It adds a savory punch that enhances all the flavors.
  • Oil
    • For this salad, you can use any high smoke point oil you like, such as avocado, sunflower, or grapeseed oil. They all work well. I like using avocado oil.
  • Spices
    • A blend of ground coriander, paprika, and cayenne pepper adds a delightful kick to the salad. Feel free to adjust the amounts to suit your taste—if you’re in the mood for some heat, don’t hold back on the cayenne!
  • Seasoning
    • A sprinkle of salt, ground black pepper, and a touch of sugar help balance the flavors, bringing out the natural sweetness of the carrots and onions.
  • Fresh Herbs
    • I love to finish this salad with some fresh herbs, like parsley or cilantro. You can use one or both for a burst of freshness that really brightens up the dish!
  • Vinegar, optional
    • Some recipes for this salad use distilled white vinegar for a little tang. You can add it if you like, or leave it out—totally up to your taste!
Ingredients for Russian Carrot Salad (Korean Carrot Salad)

Get That Classic Look: Carrot Preparation Tips

One of the hallmarks of Russian Carrot Salad is the iconic shape of the carrots. For the best presentation and texture, you’ll want to use a fine julienne slicer to create those long, thin strips that make this salad so visually appealing.

If you don’t have a julienne slicer on hand, don’t worry! A regular box grater can also do the trick, though the traditional julienne shape is truly what sets this salad apart. It’s all about those beautiful, delicate slices that soak up the flavors and add to the overall crunchiness of the dish.

Fine Julienne Slicer (affiliate link) (I also love using it for carrots in many soup and salad recipes, such as Coleslaw, Healthy Cabbage Salad, Salmon and Potato Soup and even use it for beets and carrots in Borscht.

The Iconic Carrot Shape for Russian Carrot Salad, aka Korean Carrot Salad (Koreiskaya Morkovka)

How To Make Russian Carrot Salad

  1. Grate the Carrots
    • Start by grating your carrots. For this salad, a fine julienne grater or slicer is ideal to achieve those long, thin strands. This shape not only looks great but also helps the carrots absorb all the flavors!
  2. Prepare the Onions
    • Slice your onions into half circles or chop them coarsely, depending on your preference.
    • In a large skillet, heat some oil over medium-low heat and add the onions. Cook them for about 7-10 minutes until they turn a lovely golden brown. They shouldn’t be completely caramelized though. This will give your salad a sweet, rich flavor without overpowering it.
  3. Season the Carrots
    • While the onions are cooking, toss the grated carrots in a bowl with ground coriander, paprika, cayenne pepper, sugar, and a sprinkle of salt and ground black pepper to taste. Mix everything together until well combined.
  4. Now, let’s talk garlic! You have two options here:
    • For a Milder Flavor: Add minced garlic to the onions during the last 30 seconds to a minute of cooking. Just be careful—garlic burns quickly, so it’s best to add it toward the end.
    • For a Bolder Garlic Kick: If you want that intense garlic flavor, place the raw minced garlic in a large bowl. Then, set a fine mesh sieve over the bowl and pour the hot oil from the skillet right over the garlic, straining out the onions. This will slightly cook the garlic while keeping it fresh and vibrant.
  5. Bonus Tip: Use the Cooked Onions
    • Don’t toss those cooked onions! They add incredible flavor to your salad but won’t actually be included. I love using them in soups, pasta, rice, or potato dishes. They’re also a fantastic topping for steak, chicken, or seafood!
  6. Combine It All
    • Finally, add the oil and garlic to the bowl with the carrots. If you’re using vinegar, add some in as well, about 1/2 – 1 Tablespoon. Add more or less, depending on your taste preference. Mix everything together until well combined, making sure all the flavors meld beautifully.
How to make Russian Carrot Salad tutorial

Storing and Serving the Carrot Salad

When it comes to serving your Russian Carrot Salad, it’s best to store it in the refrigerator until you’re ready to enjoy it. For the most flavorful results, let the salad marinate for at least a few hours—or even overnight if you can. This allows all those delicious flavors to meld together beautifully. Plus, you can keep it in the fridge for about a week, so it’s perfect for meal prep!

My favorite way to store the salad is in a glass mason jar with an airtight lid. From just 2 pounds of carrots, you can usually fill a 4-cup mason jar, packed tightly. It’s a great space-saver and keeps everything fresh.

Russian Carrot Salad/ Korean Carrot Salad in a jar, storage

As the salad sits, the carrots will release some liquid, which is totally normal. When you’re ready to serve, give it a good stir to mix everything up—this helps distribute all the juices, spices, and oil evenly. I recommend using a large fork or a slotted spoon to scoop out the carrots, avoiding any excess liquid.

Once it’s had some time to marinate, that’s the perfect moment to taste it! This is your chance to adjust the seasonings to your liking. Feel free to add a bit more salt, pepper, sugar, or even some extra spices and a splash of oil or vinegar if you think it needs a little boost.

And if you happen to have leftovers, just pop them back in the jar with the marinating liquid to keep everything nice and tasty.

Before serving, don’t forget to garnish your salad with some fresh herbs. It adds a lovely touch and enhances the flavor even more. Enjoy!

Korean Carrot Salad Russian

Serving Suggestions

This salad packs a punch of flavor, making it the perfect side for hearty, comforting dishes as well as lighter meals that feature fresh ingredients. It complements a variety of mains beautifully! Here are some delicious serving ideas:

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Russian Carrot Salad – Koreiskaya Morkovka

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5 from 2 reviews

This carrot salad, often called Korean Carrot Salad, is very popular in the Slavic cuisine. The crunchy grated carrots are dressed with oil from caramelized onions and seasoned with coriander and garlic.

  • Author: Olga’s Flavor Factory
  • Prep Time: 20 mins
  • Cook Time: 10 min
  • Total Time: 30 minutes
  • Yield: 8 1x

Ingredients

Scale

2 lbs carrots, peeled and grated on a fine julienne grater or mandolin

1 lb onions, sliced into half circles

1 cup oil (avocado, sunflower, etc.)

salt, ground black pepper, to taste

1 Tablespoon granulated sugar

1 1/2 teaspoons ground coriander

1 1/2 teaspoons paprika

1/4 teaspoon cayenne pepper, or to taste

4–6 garlic cloves, minced

1/2 – 1 Tablespoon of white vinegar (or more or less, to taste), optional

fresh herbs, to garnish (parsley or cilantro)

Instructions

  1. Grate the carrots on a fine julienne grater.
  2. Slice the onions into half circles. Heat the oil in a large skillet and add the onions. Season with salt to taste. Cook on medium low heat for 7-10 minutes, until the onions are golden brown.
  3. Meanwhile, in a large bowl, season the carrots with salt and ground black pepper to taste. Add the sugar, ground coriander, paprika, cayenne pepper and mix to combine.
  4. Finely mince or press the garlic cloves through a garlic press and place in the bottom of a large bowl. When the onions are cooked, strain the onions through a fine mesh sieve, pouring the hot oil right over the garlic. You can choose to strain out the garlic as well or even add the garlic to the onions during the last 30 seconds of cooking if you want the garlic to have a much more mild flavor in the salad. The other option is to add in the garlic along with the oil to the carrot salad, mixing all the ingredients to combine. The cooked onions will not be used in the salad. Add them to other recipes.
  5. Add the oil and garlic to the carrots and mix to combine. If using, add the vinegar along with the oil. Store the carrot salad in the refrigerator. You can serve the salad right away, but for the best results, marinate the salad in the refrigerator at least for a few hours or overnight before serving.
  6. Mix to combine again before serving the salad. Garnish with fresh herbs.
  7. Store the salad in the refrigerator for up to a week. 

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20 Comments

  • Iryna B.

    Thank you, Olga! I always loved this Morkovcha, but as a condiment. I like it very spicy. I do keep onion in the salad – I like it this way.
    As for the Borner grater… you wouldn’t believe it, but I couldn’t master the use of it and gave away to somebody. I do like to use a fine insert on my Borner Mandolin



    • olgak7

      It’s great as a condiment:). I know many people like it spicy as well. And of course different kitchen tools don’t work for different people; we all have our different preferences and that is great.

  • Ella

    Just to clarify the origin of this salad- it is as Korean as can be. There is nothing Russian about it. I grew up in Central Asia where we had a huge Korean population and we ate this salad way before it became ‘the thing’ on everyone’s table all over the former Soviet Union. Kimchi, kooksi, carrots, all sorts of traditional Korean cuisine were no strangers on our tables whether the family was Russian, Korean, Uzbek, Jewish, Tatar or anything in between

    • Ruth

      As a Korean American, running into this salad and the dishes from “Koryosaram” community was amazing because you can trace the roots to Korean cuisine. I love this salad and it’s highly reminiscent of a dish we call “Saengchae”. In my mind, it’s what a Korean person might concoct if they didn’t have the right ingredients for saengchae. However, I’m blown away by the use of coriander seed in this dish. Absolutely brilliant and this dish is really its own thing.

    • olgak7

      I find that people have very different salt preferences. I can’t remember off the top of my head how much salt I used, I added it according to my taste preferences.
      If it matters significantly in a recipe, for example a brine, marinating etc, I will measure and indicate the salt amount. However, in cases like this where it is a salad, you can just add as much or as little salt as you like. Start with less than you think it will need, mix, try it and add more if it needs it.
      Almost always, when I indicate how much salt or even sugar I add in any recipe, someone will always say it was way too much salt for them and others will say it wasn’t salty enough for the exact same recipe.

  • Chamila Purbhoo

    Hi olga, in Mauritius a tropical island in the Indian Ocean We also make a very similar salad. It’s used esp.when we run out of vegetables as carrots store well and its often the veg left in the fridge. We make it simpler but i will try out your recipe.

    We add freshly grated gjnger and grated fresh pineapples to it too for a change. Its refreshin and tasty.

  • John H.

    I spent two summers in Kyiv back in the early 1990s. While there, there was a little restaurant in the shadow of St. Andrew’s Cathedral that served lamb shashlik over a bed of french fries and surrounded by various vegetables. Typically, on either end of the platter, were a couple scoops each of some kind of pickled carrots and beets. Someone suggested this recipe was most likely the carrots. Would it be likely the same recipe could be done with beets?

    • Iryna

      it should be a vinegar, according to all the recipes I’ve known. But I guess it’s whatever the cook and family likes.

      • olgak7

        You can use vinegar, if that is what you prefer, Iryna. I share recipes the way I make them, but you can absolutely make your own adjustments.

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