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Korean-style Сarrot Salad

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Ingredients

Adjust Servings:
1 kg Carrot
2 tbsp Sugar white
5 tbsp White wine vinegar 5%
1 tbsp Salt
1 tsp Chilli powder hot
1 tsp Grounded black pepper
2 tsp Ground coriander
1/2 tsp Ground cumin
6 cloves Garlic middle-sized
200 ml Sunflower oil refined

Korean-style Сarrot Salad

  • 15 min
  • Serves 4
  • Easy

Ingredients

Directions

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And the name of this dish is nostalgia 🙂 Really! Such carrots, grated into thin strips, with a grater not known at the time, we used to buy at the market.  I associate their taste and aroma with childhood and holidays, especially the New Year. Please don’t ask me why it’s Korean-style 🙂 When I was little, I was sure that the women with unusual eye shapes that sold this salad at the market were from Korea, so it seemed pretty obvious. Now they say that there is no such dish in Korea, of course, and the women were most likely Kazakhs. But it doesn’t matter! The matter is childhood, a holiday and happiness!

Let’s cook some happiness!

By the way, I tried lots of different recipes and ready salads but only this one tastes like my childhood (there’s a secret ingredient!). Try, maybe it tastes like your childhood, too? If not, it’s definitely a worthy appetizer for any table!

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Steps

1
Done

Grate the carrots into thin strips on a special grater. Now they are sold everywhere. For the taste of the dish, it is important to grate the carrots this way. Put the carrots in a colander or sieve and pour boiling water over them in the sink. It's a kind of blanching that will give the carrots a soft crispness and make the nutrients more bioavailable. Drain the water well.

2
Done

Add salt, sugar, vinegar, and all the other ingredients except for the oil and garlic. Mix well and let it stand for 15 minutes. The carrots should release their juices.

3
Done

Press all the garlic cloves into the center of the carrots with a garlic press. It is important to have the garlic lying all piled up at one point on the carrots.

4
Done

In a saucepan, heat the olive oil well, but not until it's smoking.

5
Done

Gently and slowly pour the hot oil over the pile of pressed garlic. The temperature will make the garlic foam and smell great as it should. In this way, pour out all the oil, pouring over all the garlic. Then mix the carrots again, but now with garlic. Now add the walnut oil and mix the carrots well. Transfer it to a glass jar, close it tightly and place it in the fridge for 24 hours. After that, the snack is ready. Store it in the fridge.

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