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Korean Carrot Salad (Koreiskaya morkov )

November 2nd, 2007 by driver

Rorean Carrot Salad

3 large carrots, craped, peeled
1 tablespoon white vinegar
1 tablespoon soy sauce
3 teaspoons salt
3 teaspoons sugar
2 teaspoons garlic, freshly minced
3 teaspoons ground red pepper
5 teaspoons ground coriander
1/2 cup vegetable oil

Slice carrots into long, thin strips. Use vegetable slicer, do not use grater.

Mix carrot, salt and sugar and set aside for 20-30 minutes. Press mixture firmly and drain the liquid.

Preheat your oil to 200°F (95°C) and carefully pour over the carrot, add vinegar, soy sauce, coriander, garlic and pepper, and mix gently but thoroughly.

Refrigerate for 3-5 hours before serving.

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This entry was posted on Friday, November 2nd, 2007 at 1:40 pm and is filed under Russian Salads. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses to “Korean Carrot Salad (Koreiskaya morkov )”

  1. Marcie Says:
    February 4th, 2010 at 8:05 am

    Hi, how would I modify this recipe if I have a packet of the “Korean Carrots” spice that I bought at a local Eastern European grocery store? Thanks!

  2. Anastasia Says:
    June 17th, 2010 at 9:41 am

    Im russian but i live in israel ^__^,and here people sell that stuff and i have got to say that it is so gooooooooood,so tasty and so spicy..ahh just love it :)

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