Korean Flavored Carrot Salad – Koreyska Morkva
The original recipe for this carrot salad was found on this site.
Since many of my Ukrainian friends raved about this unfamiliar salad to me, I was determined to find and prepare a recipe that would suit my taste.
Due to its quite spicy flavor, I decreased the amount of cayenne pepper to mellow the taste a bit to please my taste buds.
Adding some of this carrot salad and scallions to my Chickpeas, or Chef Salad, makes a delicious and nutritious light lunch.
It makes a very healthy and refreshing side dish to accompany a Veggie Burger or Falafel.
For best results, full of flavor, it is best to prepare this salad at least one day ahead, and store it refrigerated in an air-tight container.
This recipe yields 1 lb (3 cups) of salad.
Ingredients
- 1 lb. fresh carrots, cleaned, peeled and shredded
- 1/2 tsp. sea salt
- 1 tsp. sugar
- 1 tsp. coriander, ground
- 1 tsp. paprika
- 1 tsp. turmeric
- 1/2 tsp. black pepper, ground
- 1/8 tsp. cayenne pepper
- 5 garlic cloves, minced
- 3 Tbs. olive oil, heated
- 2 Tbs. Apple Cider Vinegar
Instructions
- Shred the peeled carrots on a large eye shredder. Add the sea salt and toss it gently. Set aside for 10 minutes.
- Heat the olive oil in a sauce pan until warm.
- In a medium bowl combing the minced garlic, sugar, coriander, paprika, turmeric, black pepper and cayenne pepper.
- Mix in the warm oil until well incorporated.
- Gently fold this mixture into the shredded carrots.
- Sprinkle the Apple Cider Vinegar over the salad and mix it to incorporate.
- You may serve it now, or store it in an air-tight container in the refrigerator until ready to use. This salad stays fresh and tasty up to 3-5 days.