Korean Flavored Carrot Salad – Koreyska Morkva
The original recipe for this carrot salad was found on this site.
I have been searching for a recipe for this dish for a while, as many of my Ukrainian friends are very fond of it, yet I have never tasted it myself.
I decreased the amount of cayenne pepper in the original recipe to mellow the taste, as suggested by one of my friends who was familiar with this dish.
This carrot salad mixed with Chickpeas and fresh scallions makes a delicious and nutritious light lunch.
It is a very healthy and refreshing side dish, and I enjoy it as well. It is best to prepare this salad at least one day ahead for the flavors to blend, and store it refrigerated in an air-tight container.
This recipe yields 1 lb (3 cups) of salad.
Korean Flavored Carrot Salad – Koreyska Morkva
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.