Time 30m Yield 8 Number Of Ingredients 10 Steps:
Grate the carrots on a fine julienne grater. Slice the onions into half circles. Heat the oil in a large skillet and add the onions. Season with salt to taste. Cook on medium low heat for 7-10 minutes, until the onions are golden brown. Meanwhile, in a large bowl, season the carrots with salt and ground black pepper to taste. Add the sugar, ground coriander, paprika, cayenne pepper and mix to combine. Finely mince or press the garlic cloves through a garlic press and place in the bottom of a large bowl. When the onions are cooked, strain the onions through a fine mesh sieve, pouring the hot oil right over the garlic. You can choose to strain out the garlic as well or even add the garlic to the onions during the last 30 seconds of cooking if you want the garlic to have a much more mild flavor in the salad. The other option is to add in the garlic along with the oil to the carrot salad, mixing all the ingredients to combine. The cooked onions will not be used in the salad. Add them to other recipes. Store the carrot salad in the refrigerator. You can serve the salad right away, but for the best results, marinate the salad in the refrigerator at least for a few hours or overnight before serving. Mix to combine again before serving the salad. Garnish with fresh herbs. Store the salad in the refrigerator for up to a week.
Time 4h40m Yield 8 Number Of Ingredients 9 Steps:
Place carrots in a large bowl. Sprinkle garlic over carrots. Mix vinegar, sugar, and salt together in a small bowl. Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat. Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.
Time 15m Yield 8-10 serving(s) Number Of Ingredients 9 Steps:
Mix together sugar, salt, ground coriander, black pepper, garlic, chili powder, and white vinegar. Pour the mixture over the carrots and mix well. Heat oil in a saucepan until hot; pour over carrots and mix thoroughly. Allow to marinate in the fridge at least overnight.
Time 4h40m Yield 8 Number Of Ingredients 9 Steps:
Place carrots in a large bowl. Sprinkle garlic over carrots. Mix vinegar, sugar, and salt together in a small bowl. Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat. Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.
More about “russian carrot salad korean style recipes”
Time 30m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Wash and peel carrots. Slice into long, thin, square strips. Hint: you will need a vegetable slicer NOT grater for this job. I bought mine at a local Asian food store. For dressing: In separate bowl, mix oil, vinegar, salt, black pepper, red pepper and coriander. Pour dressing over carrots, mix well. Adjust the spices to taste. Reduce the red pepper for a milder version.
