Russian Carrot Salad (Korean-Style)


  • 1 pound carrots, peeled and julienned (preferably with a mandoline)
  • 3 cloves garlic, minced
  • ¼ cup vinegar
  • 1 tablespoon white sugar
  • 2 ½ teaspoons salt
  • ⅓ cup vegetable oil
  • ½onion, minced
  • 1 teaspoon ground coriander
  • ½ teaspoon cayenne pepper
  • Directions

  • Step 1

    Place carrots in a large bowl. Sprinkle garlic over carrots.


  • Step 2

    Mix vinegar, sugar, and salt together in a small bowl.

  • Step 3

    Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.

  • Step 4

    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.

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