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Author Notes: Rumor has it that Korean carrot salad isn’t Korean in origin at all, but is, in reality, an invention of the Russians with an exotic twist. All I know is that it emerged in the 80s and instantly became a staple. Crunchy, zesty and lightly fermented, this salad, or condiment, or side dish, whatever you want it to be, will surely make more than one appearance on your table. - Eat Already!
Makes 4 cups
- 1 pound fresh carrots, peeled
- 1/2 medium red onion, sliced very thinly
- 4 cloves garlic, slivered thinly or finely chopped
- 1/4 cup olive oil
- 3 tablespoons vinegar (can use apple cider vinegar if desire)
- fresh juice of 1/2 lemon
- 1 teaspoon whole coriander seed, crushed
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/2 teaspoon cayenne (makes medium spicy, reduce or increase the heat by adjusting this amount accordingly)
- fresh cilantro, chopped (optional)
- Here is a true test of your knifing skills. The goal is to slice carrots into thin long strips. No one except Japanese chefs can do that; ordinary people like me use julienne cutter. So, using a tool or your incredible knifing skills, cut carrots into thin long strips. Sprinkle some salt, stir, make a “hill” out of carrots and let rest for about 10 minutes.
- Heap all the spices and garlic at the top of the carrot hill.
- Slice onion as thin as possible. Heat the oil in a skillet, add onions. Cook for a minute, not longer, until oil is boiling.
- Carefully pour the oil over the spices. Toss onions with the carrots, add vinegar, lemon juice and fresh herbs. Toss everything together well, don’t mash. Let cool and put in a fridge for 1-2 hours at least.
- This recipe was entered in the contest for Your Best Portable Side