Korean carrot salad

Name: Korean carrot salad
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 gm or 3 Carrots medium; 1 cup Caramelized onions (I used store bought dehydrated ones); as per taste Salt; 1 tsp Sugar; 4 -5 Garlic cloves chopped finely; 1 tsp Pepper powder; 1 tbsp Apple cider vinegar(ACV); 1 tbsp Crushed coriander seeds (crush roughly); 2 tbsp Olive oil (not extra virgin, use cooking oil); as required Fresh coriander leaves for garnish

Rajni @Rajjoskitchenn

The name of this salad has nothing to do with Korea or Korean cuisine, for that matter. It is believed that Korean immigrants to the then Soviet Union, were trying to create the Kimchi with whatever they could find, and that's how the Morkovcha or Korean carrot salad came to be.

Rajni @Rajjoskitchenn

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Ingredients

15 mins

4 servings

200 gm or 3 Carrots medium
1 cupCaramelized onions (I used store bought dehydrated ones)
as per tasteSalt
1 tspSugar
4 -5Garlic cloves chopped finely
1 tspPepper powder
1 tbspApple cider vinegar(ACV)
1 tbsp Crushed coriander seeds (crush roughly)
2 tbspOlive oil (not extra virgin, use cooking oil)
as requiredFresh coriander leaves for garnish

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Steps

15 mins

1

. In a large bowl, take the julienne/grated carrot. Add all ingredients to it except the olive oil.
2

Now in a small frying pan or tempering pan, take the olive oil and heat it to smoke point(be careful to not start a flame while smoking the oil. If the oil crosses smoke point, it can catch fire).
3

Pour this smoking hot oil over the salad ingredients and give them all a good mix. The salad is ready to serve. It tastes best when chilled.