Korean Apple and Carrot Salad with Sesame Dressing Recipe
A crunchy salad made from thinly sliced carrot and apple in a light, sweet-and-sour sesame dressing is the Korean answer to the classic carrot slaw. It’s fresh, slightly nutty and very refreshing. In Korea, similar side dishes often appear in school lunchboxes and home-cooked meals, because children are more willing to eat vegetables when they’re slightly sweet.
This salad combines familiar ingredients like carrot and apple with a Korean-style sesame dressing, creating a fresh twist on classic carrot slaw. The light sweetness makes it appealing to children, while the toasted sesame adds a subtle nutty depth that adults appreciate.
Chef's tips
For the best texture, slice the carrot and apple as thinly as you can—matchsticks work especially well and feel more like a Korean banchan. Toast the sesame seeds just before using to bring out their aroma, and adjust the sweetness and acidity of the dressing to your taste by adding a little more honey or rice vinegar.
How to serve
Serve alongside Korean-inspired dishes such as bulgogi, grilled chicken or baked fish. It also pairs nicely with simple steamed rice and other vegetable sides. For lunchboxes, pack the dressing separately and mix with the vegetables just before eating so the salad stays crunchy.
Ingredients
- carrot medium, peeled - 3 piece
- apple juicy, sweet-and-sour - 1 piece
- raisins optional, for sweetness - 2 tablespoon
- plain yogurt - 3 tablespoon
- mayonnaise for creaminess - 1 tablespoon
- rice vinegar - 1 tablespoon
- honey - 1 teaspoon
- sesame oil - 1 teaspoon
- white sesame seeds toasted - 1 tablespoon
- salt to taste - 0.25 teaspoon
- black pepper pinch, optional - 0.13 teaspoon
Preparation
- Grate the carrots on a coarse grater or cut them into very thin matchsticks. Transfer to a large bowl.
- Quarter the apple, remove the core and grate it on the same grater as the carrot or cut into thin sticks. Add to the carrot right away so it doesn’t brown.
- If using raisins, pour warm water over them for 5 minutes, drain and add to the bowl with the carrot and apple.
- In a separate small bowl, mix the yogurt, mayonnaise, rice vinegar, honey, sesame oil, toasted sesame seeds, salt and optionally pepper until you get a smooth dressing.
- Pour the dressing over the salad and mix thoroughly so all the carrot and apple pieces are well coated.
- Leave at room temperature for 5–10 minutes to let the flavors meld, then serve.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Przed podaniem szybko wymieszaj, bo sos może lekko się rozwarstwić, a warzywa puszczą trochę soku.
