Post by Granny Smith on Aug 25, 2020 9:37:54 GMT -5
I made this today. It's nice and spicy. If you're sensitive to hot spices, you might want to cut back on the cayenne.
Korean Carrot Salad
1 lb. carrots (about 5 big carrots)
1 t. salt
1 T. sugar
1 T. red wine vinegar
1-2 garlic cloves, crushed
2 T. sunflower oil or olive oil
1/2 medium onion, diced
1 t. coriander seeds, cracked
1/2 t. cayenne pepper
Grate carrots in long strips or julienne them on a mandoline. The traditional recipe uses long square shaped carrot strips.
Dice the onion and crack coriander seeds in a mortar. Heat 2 T of oil in a frying pan and fry the onions with cracked coriander seeds and cayenne pepper over low heat for about 10 minutes until the onions are soft and slightly caramelized.
In a medium bowl combine salt, sugar, red wine vinegar and minced garlic, add carrots to the marinade and then add cooked onions and spices. Mix well and let it chill in the fridge for 2-3 hours to allow the flavors to meld.
Korean Carrot Salad
1 lb. carrots (about 5 big carrots)
1 t. salt
1 T. sugar
1 T. red wine vinegar
1-2 garlic cloves, crushed
2 T. sunflower oil or olive oil
1/2 medium onion, diced
1 t. coriander seeds, cracked
1/2 t. cayenne pepper
Grate carrots in long strips or julienne them on a mandoline. The traditional recipe uses long square shaped carrot strips.
Dice the onion and crack coriander seeds in a mortar. Heat 2 T of oil in a frying pan and fry the onions with cracked coriander seeds and cayenne pepper over low heat for about 10 minutes until the onions are soft and slightly caramelized.
In a medium bowl combine salt, sugar, red wine vinegar and minced garlic, add carrots to the marinade and then add cooked onions and spices. Mix well and let it chill in the fridge for 2-3 hours to allow the flavors to meld.