Carrot Salad (Russian/Korean Style) - Recipe
Russian/Korean Carrot Salad
This is one of my favorite ways to eat carrots. This is originally a Korean dish, yet is very popular in Russia. Upon more research I also discovered that there are many variations to this simple salad. Here is my take on this delicious Russian/Korean salad. I use a food processor attachment with large grating holes to save time instead of using a mandoline. Also, it is crucial to use whole coriander seeds and crush them yourself with a mortar and pestle. Don't crush them completely to dust, leave some texture and larger pieces. If I don't have whole coriander on hand I don't bother to make the salad. It is that important. I also use kosher salt. If you choose a finer grained salt, you will have to reduce the amount or it may be too salty to your liking.
12 Carrots grated with a food processor (about 6 cups grated)
1 T. Kosher Salt
2 T. Coriander Seeds crushed with a mortar and pestle
1/2 c. Currents or Raisins
2 T. Red Wine Vinegar
1 T. Balsamic Vinegar
1 T. Honey (Raw)
1/4 c. Olive Oil
Black Pepper to taste
In a mixing bowl combine the carrots and salt. Let it sit for 10 minutes. Scoop a handful of carrots at a time and gently squeeze out the water into the sink. Place the carrots back into the bowl and continue until all the carrots are squeezed. This is where the art comes into play. Be careful not to squeeze too hard or the carrots will be too dry. On the other hand, you want to squeeze enough to avoid making the salad too soupy. After you make this once, you will know how to adjust your squeezing strength. Now add the coriander and currents to the carrots. In a measuring cup or small bowl whisk together the red wine vinegar, balsamic vinegar, honey, and olive oil. Pour over the carrots and mix. Taste and adjust salt, then add pepper to taste. Cover and refrigerate overnight for best results. I confess I have eaten it right away, but try to refrigerate at least a few hours.
This is one of my favorite ways to eat carrots. This is originally a Korean dish, yet is very popular in Russia. Upon more research I also discovered that there are many variations to this simple salad. Here is my take on this delicious Russian/Korean salad. I use a food processor attachment with large grating holes to save time instead of using a mandoline. Also, it is crucial to use whole coriander seeds and crush them yourself with a mortar and pestle. Don't crush them completely to dust, leave some texture and larger pieces. If I don't have whole coriander on hand I don't bother to make the salad. It is that important. I also use kosher salt. If you choose a finer grained salt, you will have to reduce the amount or it may be too salty to your liking.
Russian/Korean Carrot Salad
12 Carrots grated with a food processor (about 6 cups grated)
1 T. Kosher Salt
2 T. Coriander Seeds crushed with a mortar and pestle
1/2 c. Currents or Raisins
2 T. Red Wine Vinegar
1 T. Balsamic Vinegar
1 T. Honey (Raw)
1/4 c. Olive Oil
Black Pepper to taste
In a mixing bowl combine the carrots and salt. Let it sit for 10 minutes. Scoop a handful of carrots at a time and gently squeeze out the water into the sink. Place the carrots back into the bowl and continue until all the carrots are squeezed. This is where the art comes into play. Be careful not to squeeze too hard or the carrots will be too dry. On the other hand, you want to squeeze enough to avoid making the salad too soupy. After you make this once, you will know how to adjust your squeezing strength. Now add the coriander and currents to the carrots. In a measuring cup or small bowl whisk together the red wine vinegar, balsamic vinegar, honey, and olive oil. Pour over the carrots and mix. Taste and adjust salt, then add pepper to taste. Cover and refrigerate overnight for best results. I confess I have eaten it right away, but try to refrigerate at least a few hours.
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