KOREAN CARROT SALAD RECIPE
Steps:
- Peal and Julienne the carrots. In a large bowl, combine carrots and ½ tsp salt. Set aside.
- Finely chop the onion. In a skillet, heat oil. Once hot, sauté the onions until completely cooked and tender. Remove skillet from heat and mix in minced garlic.
- Once the onions are cooled, add in the pepper, remaining salt, paprika, chili powder, sugar, vinegar, and coriander. Mix well.
- Pour everything over the carrots and toss until completely combined. Refrigerate covered at least 2 hours.
- Add fresh herbs and serve.
- Enjoy, friends.
Nutrition Facts : Calories 164 kcal, Carbohydrate 12 g, Protein 1 g, Fat 12 g, Sodium 445 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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
SHAVED CARROT AND FENNEL SALAD WITH HONEY VINAIGRETTE
I love the flavors in this slaw-type salad. The licorice flavor from the fennel, the sweetness of the carrots, and the tangy-tart apricots meld to create a party in your mouth. And it's so colorful, too. Even better, this salad gets better over time, so it's a great make-ahead side dish.
Provided by Kardea Brown
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Shave the carrots into long strips with a vegetable peeler. Place in a large bowl. Thinly slice the fennel and add to the bowl with the carrots. Chop enough fennel fronds to equal 1 tablespoon and add. Add the apricots.
- Whisk together the honey, vinegar and mustard. Add the oil in a slow, steady stream and whisk until combined. Season with salt and pepper. Pour the dressing over the salad and toss to coat. Let stand at least 1 hour to allow the vegetables to soften. Sprinkle with the pine nuts before serving.
SPICY KOREAN CARROTS
Spicy Korean carrots made with a mix of garlic, coriander, hot oil, and other great spices.
Provided by Marina | Let the Baking Begin!
Categories Appetizer
Time 20m
Number Of Ingredients 11
Steps:
- Shred carrots: Start by peeling and julienning carrots using a julienne slicer.
- Mix: Now to a bowl add everything, but olive oil and onions. Mix and set aside.
- Prepare the oil & onion: Heat the oil in a skillet, add diced onions and saute until the onions are golden in color. Move skillet off heat and tilt it to the side allowing the hot oil to pool at the bottom. Pour 1/2 cup of the hot oil into a measuring cup with a long handle, or a small saucepot with a long handle. The oil must be thoroughly heated until almost smoking before adding to the salad. Discard the remainder of oil and onions or use them for a different recipe.
- Add the oil into the carrots a little bit at a time, mixing with a large fork after each addition. Taste and adjust the seasoning.
- The Spicy Korean Carrots are done and ready to be consumed. It is recommended that they marinate for at least 6-12 hours before eating though, for best flavor profile. To store, transfer to a closed container and keep in fridge up to a week.
Nutrition Facts : Calories 457 kcal, Carbohydrate 32 g, Protein 3 g, Fat 37 g, SaturatedFat 5 g, Sodium 2792 mg, Fiber 8 g, Sugar 16 g, ServingSize 1 serving
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