Russian Carrot Salad Koreiskaya Morkovka Recipes
RUSSIAN CARROT SALAD (KOREAN-STYLE)
Russians call it 'Korean Carrot Salad,' but it is so absolutely ubiquitous in Russia that if they didn't originally own it, they certainly do now. Coriander provides primary flavor; cayenne provides the heat. To get it right, you MUST use a mandoline to julienne the carrots into long, thin strands like spaghetti. To save time, buy them already julienned at the grocery store. This dish is best after it has marinated for 24 hours, but is fine after only 4 or 5 hours.
Provided by The Parkers
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 4h40m
Yield 8
Number Of Ingredients 9
Steps:
- Place carrots in a large bowl. Sprinkle garlic over carrots.
- Mix vinegar, sugar, and salt together in a small bowl.
- Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
- Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 8.9 g, Fat 9.3 g, Fiber 2 g, Protein 0.8 g, SaturatedFat 1.5 g, Sodium 766.7 mg, Sugar 4.9 g
RUSSIAN "KOREAN" SALAD (Корейская Морковь)
Provided by Leela
Categories Salad, Side Dish, Vegetarian, Vegan, Gluten-Free
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In a small pan, over medium heat, saute the onion in one tablespoon of oil until soft; remove from heat and set aside.
- In a large mixing bowl, mix everything together with your hands; adjust seasonings as needed.
- Cover the bowl with a piece of plastic wrap and refrigerate for 4-5 hours before serving. Kept covered and refrigerated, leftover salad remains good for 24 hours.
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