An easy Korean Carrot Salad from Central Asia called Morkovcha, with roots of Korean immigrants. Thinly julienned carrots with garlic, vinegar, spices and onions in hot oil. A family favorite. (Морковь по-корейски)
Course Salads, Sides
Cuisine Central Asian, Korean, Russian, Vegetarian
Keyword carrot salad recipe, korean carrot salad, morkovcha
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 6people
Equipment
Mandolin Slicer or Julienne Peeler
Ingredients
2lbs(1kg) carrotsjulienned
5tablespoonsvegetable oil
1small onionfinely diced
1clovegarlicminced
½teaspoonsugar
1teaspoonsalt
1teaspoonblack pepper
1teaspooncoriander seedsground in pestle and mortar
½teaspooncayenne pepperor more for spicy
2½ tablespoonsvinegar
Instructions
Prepare Carrots - peel carrots and julienne using a mandolin slicer or julienne peeler. You can manually slice them into thin pieces, but using a mandolin slicer will be quicker. The longer the carrot strand, the better.
Caramelize - heat the oil in a frying pan, add the onions and fry until caramelized. Remove from heat.
Mix Seasonings - add salt, sugar, black pepper, coriander, cayenne and garlic to the fried onions. Mix until combined.
Toss - pour hot oil onion mixture over the carrots. Add vinegar and toss together until combined.
Refrigerate and Serve - Place in fridge until fully cool. Serve as a cold side dish.