Russians call it “The Korean Salad” and after I looked around this salad is called “Korean Carrot Salad,” but it is more Russian than Korean. I am amazed at how good this salad is and it took me awhile to find a recipe that would do justice to the amazing salad that you will find made in Russia and Ukraine as you travel…
Lets make a Russian Salad called Korean Carrot Salad…
Ingredients:
Half Kilo of fresh carrots, peeled and shredded. I prefer shredding in strands lengthwise…
2 cloves garlic, minced and smashed
1/4 cup normal Apple vinegar
1 tablespoon white beet sugar (Cane sugar will do in a pinch)
2 1/2 teaspoons sea salt
1/3 cup olive oil
1/2 onion, diced and minced
1 teaspoon finely ground coriander
1/2 teaspoon sweet cayenne pepper
Directions:
1. Place shredded carrots in a large bowl. Sprinkle garlic over carrots…
2. Mix vinegar, sugar, and salt together in a separate small bowl…
3. Heat oil in a non stick skillet over medium heat. Cook onion until soft and translucent, 5 to 7 minutes…
4. Then stir coriander and cayenne pepper into the onion as it cools…
5. Add to carrot mixture once onion mix has cooled and toss and stir. Pour vinegar dressing over carrot mixture – toss to coat everything again very well…
6. Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates. This is important to get the flavor to settle throughout the whole salad…
A salad like this should be made the day before using as with 90% of salads and food items, a 24 hour waiting period always allows flavors to circulate sufficiently throughout the food. I taught Sveta this trick and she has noticed a difference with food items when they have a resting period before you eat them of about a day…
So toss the salad good just before serving and get your serving first, because by the time it is passed around the dinner table it will disappear when it gets back to you… 🙂
Kyle Keeton
Windows to Russia…