Subscribe to get my FREE meal plan + eBook guides

Lightly Pickled Carrot Salad with Mint & Coriander Seeds


paleo carrot salad recipe

Recipe: Pickled carrot salad with coriander & mint

When I lived in Ukraine I used to love going to our local markets to get a hot dog  with this amazing pickled grated carrot inside the bun. I am pretty sure I didn’t care about the hot dog itself but I really loved the carrot. After a while I started seeing the same carrot salad sold from big wooden barrels and people would buy kilos of it. It’s known as ‘the Korean carrot’. I have no idea why as I doubt it actually comes from Korea but my guess is that it mimics the process of light fermentation.

I haven’t eaten it since I moved to Australia in 1997 but I’ve always wanted to make it at home. A while back I found a recipe online but of course I had to adapt and make it my own. The original pickled carrot is made with crushed coriander seeds, garlic, sugar, white vinegar and olive oil. I wanted to give it a more Middle-Eastern/Moroccan spin so I’ve taken out the garlic and added cumin, chilli and mint. I used apple cider vinegar  for its natural sweetness and apple flavour and removed any added sugar. It’s a great accompaniment to other dishes and I love to roll it in ham or turkey slices with some avocado for a snack.


  • 4 carrots, grated
  • 1 1/2 tsp coriander seeds
  • 1/2 tsp ground cumin or seeds
  • 2 tbs apple cider vinegar
  • 1/2 tsp sea salt
  • 4 tbs olive oil
  • 1/2 small red chilli, seeds out and finely chopped
  • 10 fresh mint leaves


  1. Mix vinegar, salt and pepper in a bowl and set aside.
  2. Heat a frying pan to medium and cook coriander and cumin seeds with no oil for 1-2 minutes, keep stirring to prevent burning. This toasting process will heat the oils and release all the beautiful aromas and flavours from the spices.
  3. Grind toasted coriander and cumin seeds using mortar and pestle or an electric grinder. You can also beat the hell out of it with a wooden pin. Return spices to the frying pan with all of the olive oil and heat it up until it’s nice and hot but not smoking or sizzling.
  4. Mix carrots with chilli and pour in the vinegar dressing. Now add the hot spiced oil  and mix thoroughly. I know this sounds strange but adding hot oil to carrots adds magic to the pickling process. Also, I don’t know if this is just an old myth but treating raw carrots with hot oil helps to release beta-carotene. I suppose that does happen when you cook carrots so there you go.
  5. Finally slice the mint finely and mix through grated carrots before serving. Garnish with extra mint.

Preparation time: 10 minutes

Cooking time: 2 minutes

Number of servings: 2+


  1. Yum, I love carrot salad. I often make a simple one dressed with orange juice, balsamic and olive oil but I will have to try your version – it sounds great!

    Keep up the amazing work Irena, I’m loving this blog!

    1. Thanks Rynagh. How is NY treating you? You writing about your adventures? Send me a link. Enjoy the carrot salad x

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>