The signature move here is charring whole scallions directly over a gas flame or in a dry skillet until blackened, then chopping them into the dressing — this gives the classic Russian Korean-style carrot salad a smoky, almost meaty backbone that the vinegar-and-coriander version never has. The result is a layered tension of crisp raw carrot ribbons against silky charred allium, with crunchy walnuts and a warm spiced oil poured sizzling over the top to bloom the seasonings on contact.
Using a julienne peeler, mandoline, or the coarse side of a box grater, shred all 2.5 lbs of peeled carrots into long thin strips. Transfer to a large mixing bowl, sprinkle with 1.5 teaspoons of the kosher salt, toss well, and let sit for 15 minutes — the carrots will weep liquid and soften slightly, which is what you want. After 15 minutes, squeeze the carrots firmly with your hands and discard the liquid. The carrots should feel limp but still have snap when you bite one.
While the carrots are resting, char the scallions: place them directly over a gas burner on high heat, turning with tongs every 30 seconds, until the outer layer is deeply blackened and papery and you can smell a sweet, smoky char — about 3–4 minutes total. If using an electric stove, place them in a dry cast-iron skillet over the highest heat, pressing them flat, until the undersides are black and blistered, about 2 minutes per side. Let cool for 2 minutes, then trim off the root ends, peel away the charred outer layer, and finely chop the tender charred interior. You should have about 1/4 cup of smoky, jammy scallion.
Toast the walnuts in a dry skillet over medium heat, stirring constantly, until they smell deeply nutty and the color deepens to a warm amber — about 4–5 minutes. Do not walk away; they go from toasted to burnt in under a minute. Remove immediately to a plate and let cool.
Add the chopped charred scallions, minced garlic, sugar, apple cider vinegar, coriander, paprika, red pepper flakes, and black pepper to the squeezed carrots. Toss everything together so the spices and vinegar coat the strands evenly.
In a small saucepan, heat the 5 tablespoons of neutral oil over medium-high heat until it is shimmering and a drop of water flicked in sputters immediately — about 2 minutes. Pour the hot oil directly over the carrot mixture all at once. You should hear a sharp sizzle and smell the spices bloom instantly. Toss quickly and thoroughly to distribute the heat and fat through every strand.
Fold in the toasted walnuts and chopped parsley if using. Taste the salad — it should be tangy, smoky, a little sweet, and have a warm heat at the back. Adjust with a pinch more salt or a splash more vinegar if needed. Cover and refrigerate for at least 30 minutes before serving to let the flavors fully marry — the carrot strands will absorb the dressing and turn a vivid orange-red. Serve cold or at room temperature.
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