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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
Each Peach Pear Plum
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
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Make your houseplants do double duty.