Russian Korean Carrot Salad
Add a burst of bright flavor and crunch to your table with this vibrant Russian Korean Carrot Salad, a show-stopping fusion of fresh carrots and bold seasonings! Known for its origins in the Korean diaspora of the former Soviet Union, this easy-to-make dish combines thinly julienned carrots with the aromatic punch of garlic, warm ground coriander, and a kick of optional chili flakes. Tossed in a hot garlic-infused oil and finished with tangy white vinegar, the salad is marinated to perfection, allowing the flavors to meld into a tantalizing side dish you'll want to serve again and again. Perfect as an appetizer, side dish, or even a light snack, this salad is as versatile as it is delicious. Ready in just 20 minutes of active prep and best served cold, this recipe is an absolute must for lovers of fresh, zesty flavors!
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Recipe Information
Ingredients
- 500 grams Carrots
- 3 cloves Garlic
- 60 ml Vegetable oil
- 30 ml White vinegar
- 1 teaspoon Granulated sugar
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili flakes (optional for heat)
- 2 stalks Green onions (optional, for garnish)
Instructions
Peel and wash the carrots thoroughly, then shred them into thin, julienne-style strips. A special julienne peeler or grater works best for achieving the traditional texture.
Mince or finely grate the garlic cloves and place them in a small bowl.
Heat the vegetable oil in a small saucepan over medium heat until hot but not smoking. Remove from heat and carefully pour the hot oil over the minced garlic in the bowl to release its aroma.
In a large mixing bowl, combine the shredded carrots with the salt, sugar, ground black pepper, coriander, and red chili flakes (if using). Mix thoroughly to evenly distribute the seasonings.
Pour the hot garlic-infused oil over the carrot mixture. Mix well to coat the carrots in the oil and spices.
Add the white vinegar to the salad and toss again to combine. Taste and adjust seasoning if necessary.
Cover the bowl and let the salad marinate in the refrigerator for at least 2 hours to allow the flavors to meld. For best results, leave it overnight.
Before serving, garnish with finely chopped green onions if desired. Serve cold as a side dish or appetizer.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 34.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 28.8 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1822 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
