- 1 pound carrots, peeled and julienned (preferably with a mandoline)
- 3 cloves garlic, minced
- 1/4 cup vinegar
- 1 tablespoon white sugar
- 2 1/2 teaspoons salt
- 1/3 cup vegetable oil
- 1/2 onion, minced
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- Place carrots in a large bowl. Sprinkle garlic over carrots.
- Mix vinegar, sugar, and salt together in a small bowl.
- Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
- Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.
07/27/2019
recipepes.com
russian carrot salad (korean-style), recipe
PT15M
PT1H
5
455 calories
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