May 21, 2012

Russian "Korean" Carrot Salad

Get This!
6 Large Carrots, grated into long, thin strands
Garlic Paste (enough to constitute 4 cloves worth)

1/2 small white onion, finely chopped
1/2 small yellow onion, finely chopped
2 tablespoons finely ground coriander
4 tablespoons canola oil
3 tablespoons white vinegar
2 teaspoons of salt
1/2 to 1 teaspoon of cayenne pepper
1 tablespoon honey

Make That!
Over medium head, saute your onions in a tablespoon of oil until entirely soft.  Remove from heat and set aside for later.  Mix all your ingredients together in a mixing bowl.  You can mix them together with a spoon, but I tend to use my hands as I think the mix gets coated better that way.  (Obviously, wash your hands first...and after!)  This is where I'd grab a tiny 'taste test' to make sure I feel my seasonings are up to par; adjust as necessary.  Place this whole mixture in a resealable container (tupperware, etc.) and let it sit in your refrigerator about 5 hours.  Make sure to keep it covered when in use, and refrigerated when not.  Your salad will stay fresh for a little over 24 hours. 

There are other, equally as great versions of this floating around.  I also like this one:

Get This!
3 large carrots, thinly sliced
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

Make That!
Slice carrots into long, thin strips.  Then mix your carrots, salt and sugar together then set aside for 20-30 minutes. Press mixture firmly and drain any liquid.  You'll then preheat your oil to 200°F (95°C) and carefully pour over the carrots.  Finally, add the vinegar, soy sauce, coriander, garlic and pepper, mixing gently but thoroughly.  Refrigerate for 3-5 hours before serving.

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