Soviet-Korean Carrot Salad

Julienned carrots are seasoned with salt (and sugar, if needed) and quickly marinated with spices, chili peppers, vinegar, and vegetable oil. Due to its popularity all over former Soviet republics and internationally, there are variations for the spice mix, the level of heat from chili peppers, the kinds of vinegar and oils to use, and whether oil should be cold or hot. This recipe is my family version adapted to local, not very sweet carrots. My number one choice is to eat it on a slice of toasted bread with a little bit of mayo. Combining this carrot salad with other vegetables, blanched or grilled, makes more great salads and appetizers. In that case, spiced carrots work as a seasoning as well as an additional element with a slightly crunchy texture. I like mixing them with blanched green beans or cooked giant Lima beans. Grilled eggplants, peppers, zucchini also pair with this carrot salad really well.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash, peel, and julienne the carrots.

Step 2

Taste carrots to check their sweetness. Add sugar if they are not sweet enough. Add salt. Mix and let carrots release their juices for a few minutes.

Step 3

Toast coriander seeds on a dry, hot skillet, grind all the spices. Make garlic paste. Combine all ingredients with carrots. Let carrots marinate for 15-20 minutes at room temperature.

Step 4

Add distilled vinegar and sunflower oil. Taste carrots and make final adjustments with seasoning. Keep refrigerated in a closed container for up to a week. I doubt you won't eat this salad sooner, though.

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