Recipe type: Salad, Side Dish, Vegetarian, Vegan, Gluten-Free
Cuisine: Russian, Kyrgyz, Eastern European, Central Asian
Prep time:
Cook time:
Total time:
Serves: 6
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 fine paste
1 medium white or yellow onion, finely chopped
2 tablespoons ground (or — as I prefer — coarsely-cracked) coriander seeds
4 tablespoons vegetable oil (see notes)
3 tablespoons white vinegar (see notes)
1 teaspoon of salt, or to taste
1 teaspoon of cayenne pepper, or to taste
1 tablespoon honey or 1½ teaspoons of sugar
Instructions
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.
Notes
Use an oil that has no flavor, e.g. sunflower, safflower, corn, canola. Olive oil does not work well here.
If you have an urge to use a fancy vinegar in this recipe, suppress it. White vinegar works best.
Recipe by SheSimmers at https://shesimmers.com/2010/08/russian-korean-salad-%d0%ba%d0%be%d1%80%d0%b5%d0%b9%d1%81%d0%ba%d0%b0%d1%8f-%d0%bc%d0%be%d1%80%d0%ba%d0%be%d0%b2%d1%8c.html