Classic Russian Korean Carrot Salad with Spices and Garlic - Koreiskaya Morkovka

korean-carrot-salad-in-a-white-bowl-on-a-grey-board-with-a-fork

5 from 1 vote

Classic Russian Korean Carrot Salad with Spices and Garlic - Koreiskaya Morkovka

Quick version of Russian Korean Carrot Salad is the type of side dish that can be served fresh or marinated in the fridge ahead of time. Enjoy it both ways!

Total Time25

Course: Appetizer, Dinner, Lunch, Salad, Side Dish

Cuisine: American

Allergy: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian

Servings:

Calories: 68kcal

Author: Marina Rizhkov

Equipment

Kuhn Rikon Mandolin
Vegetable peeler
garlic press
salad bowl

Ingredients

2 lb carrots, shredded
3 Tbsp cane sugar
1 tsp salt
1 tsp ground black pepper
1 Tbsp ground coriander
5 Tbsp white vinegar
10 cloves garlic, minced
½ cup grapeseed oil

Instructions

Shred the carrots. (You can use this Kuhn Rikon Julienne Mandoline) *If you are using organic carrots, you don't need to peel them, just cut off the ends.
2 lb carrots,
To the carrots, add the sugar, salt, black pepper, coriander, and white vinegar. Mix well.
3 Tbsp cane sugar, 1 tsp salt, 1 tsp ground black pepper, 1 Tbsp ground coriander, 5 Tbsp white vinegar
In the center of the carrots add into 10 minced garlic cloves.
10 cloves garlic,
On a stove top heat the grapeseed oil, just until you start seeing a little bit of steam.
½ cup grapeseed oil
Pour the heated oil on the garlic. It will sizzle and give a garlicky, smokey smell. Quickly mix the salad then serve!
Quickly mix the salad then serve, or save for later.

Notes

For best results, use an oil with a high smoke point that will work such as avocado, sunflower, or grapeseed oils. Olive oil can leave an aftertaste that can be too overpowering because this is a fresh salad eaten raw.

Nutrition