Korean-Style Zucchini Salad

This Korean-Style Zucchini Salad is light, tangy, and packed with a satisfying crunch. Fresh zucchini, sweet carrots, and a fragrant blend of spices tossed in warm oil make it the perfect refreshing side dish.

Course Salad, Side Dish

Cuisine Asian, Korean

Prep Time 10

Cook Time 2

Marinating Time 2

Total Time 2 12

Servings servings

Calories 81kcal

Author Julia Maz

Ingredients

2 medium zucchini
1 medium carrot
2 cloves garlic, minced
1 ½ tbsp vegetable oil
½ tbsp apple cider vinegar
½ tbsp sugar
½ tsp salt
½ tsp ground coriander
¼ tsp paprika
⅛ tsp black pepper
2 tbsp fresh parsley, chopped
1 tsp sesame seeds

US Customary - Metric

Instructions

Using a julienne peeler or a Korean-style vegetable grater, shred the zucchini and carrot into thin matchstick-like strips. Place them in a large mixing bowl.
2 medium zucchini, 1 medium carrot
Add the minced garlic, salt, sugar, apple cider vinegar, ground coriander, paprika, and black pepper on top of the vegetables.
2 cloves garlic, minced, ½ tbsp apple cider vinegar, ½ tbsp sugar, ½ tsp salt, ½ tsp ground coriander, ¼ tsp paprika, ⅛ tsp black pepper
Heat the vegetable oil in a small skillet until hot but not smoking. Carefully pour the hot oil directly over the garlic and spices, then mix well to combine.
1 ½ tbsp vegetable oil
Add the chopped fresh parsley and sesame seeds to the bowl. Mix again until everything is evenly distributed.
2 tbsp fresh parsley, chopped, 1 tsp sesame seeds
Cover and refrigerate for at least 2 hours before serving to allow the flavors to develop. Give the salad a final toss and serve chilled.

Video

Notes

🔀 Recipe Variations

🥕 Add more crunch Throw in some thinly sliced red bell pepper or a handful of fresh cucumber matchsticks to make the salad even more colorful and crunchy.

🔥 Make it spicy If you love a kick, increase the amount of paprika, add a pinch of cayenne pepper, or toss in some red chili flakes along with the other spices before pouring the hot oil.

🌿 Swap the herbs Instead of parsley, use fresh cilantro for a more intense flavor profile, or add chopped green onions for a mild, savory bite.

🥜 Boost the nuttiness For extra depth, toast the sesame seeds in a dry pan before adding them, or drizzle a few drops of toasted sesame oil over the salad right before serving.

🫙 Storage & Make-Ahead

🧊 Storage

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The vegetables will continue to marinate, making the flavors even deeper the next day.

⏳ Make-ahead tip

This salad is perfect for meal prep because it tastes better after sitting. You can easily make it the night before or a few hours in advance, as the zucchini holds its crunch well without getting soggy.

🧺 Picnic tip

This salad is an absolute must-have for picnics and outdoor gatherings. Since it doesn’t contain mayo or dairy, it stays perfectly safe and fresh in warm weather. Plus, transport time only works in its favor, letting the zucchini marinate even more on your way.

Nutrition