This is something straight out of my childhood. My father would buy buckets of this stuff and eat it while watching TV. It’s very spicy and a little tangy. I’m not sure why it’s called “Korean” since there’s no actual proof it’s from Korean, but the carrot salad is a true staple of a Russian dinner.
Ingredients
7 medium-sized carrots, grated into long, thin strands (A Kiwi comes in handy here.)
4 large cloves of garlic, peeled and minced into a paste
1 medium white or yellow onion, finely chopped
2 tablespoons ground (or — as I prefer — coarsely-cracked) coriander seeds
4 tablespoons vegetable oil**
3 tablespoons white vinegar***
1 teaspoon of salt, or to taste
1 teaspoon of cayenne pepper, or to taste
1 tablespoon honey or 1 1/2 teaspoons of sugar
Directions
In a small pan, over medium heat, saute the onion in one tablespoon of oil until soft; remove from heat and set aside.
In a large mixing bowl, mix everything together with your hands; adjust seasonings as needed.
Cover the bowl with a piece of plastic wrap and refrigerate for 4-5 hours before serving. Kept covered and refrigerated, leftover salad remains good for 24 hours.
Image and recipe via.
