Friday, June 15, 2012

Russian "Korean" Carrot Salad

Russian Korean Carrot Salad (image from

Russian “Korean” Carrot Salad
7 medium-sized carrots, grated into long, thin strands (julienne tool comes in handy here)
1 teaspoon of salt, or more  to taste
4 large cloves of garlic, peeled and minced into a paste
1 medium white or yellow onion, finely chopped
2 tablespoons groundcoriander seeds (optional)
4 tablespoons vegetable oil
3 tablespoons white vinegar
1 teaspoon of cayenne pepper, or to taste
1  tablespoon honey or 1 1/2 teaspoons of sugar
Natalia first sprinkled the salt on the shredded carrots, covered them and let them sit while she prepared the other ingredients.
In a small pan, over medium heat, saute the onion in one tablespoon of oil until slightly carmelized- remove from heat and set aside to cool a bit. In a large mixing bowl, mix everything together with your hands; adjust seasonings as needed.
Kept covered and refrigerated, leftover salad remains good for 24 hours.

Natalia and her daughter Olga

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