"Korean" Carrot Salad
Used to by from Korean sellers on farmers market years ago. MSG was an important ingredient there. I was able to recreate the recipe and no mag is needed.
"Korean" Carrot Salad
Used to by from Korean sellers on farmers market years ago. MSG was an important ingredient there. I was able to recreate the recipe and no mag is needed.
Cooking Instructions
- 1
Peel and grate carrots. Mandolin slicer is best to be used for this recipe. Add salt, pepper, mix well.
- 2
Heat oil in skillet until very hot. May want to use sesame oil for more flavour but any vegetable oil will do.
- 3
Add chopped onion and coriander powder. Immediately turn heat to low. Saute onion until translucent and very soft and partially golden in color. (If you browned the onion, it is overdone and can't go into this recipe.)
- 4
When onion is done turn off the heat, add chopped garlic. Stir. Let sit for a couple of minutes.
- 5
Pour hot oil, garlic and onion mixture into the carrots. Mix well. You may want to use you hands to squize carrots with oil.
- 6
Let cool down for about an hour before serving.
- 7
Can be made a day ahead. Will keep in the fridge for quite a few days.
Similar Recipes
-
Quick Korean-Style Spicy Carrot Salad Quick Korean-Style Spicy Carrot Salad
Some time ago, my Italian cooking teacher for some reason told me that he loved to eat this combination of carrots and shredded dried squid, so I tried to remember what he told me and recreated it.If you use ready to eat dried shredded squid or that you have on hand, you can make a "B-class gourmet" appetizer that's great to munch on with sake. If you add the sesame oil with seasoning ingredients, it will coat the carrots and prevent the flavors from penetrating them properly, so add the oil later. For 4 to 5 servings. Recipe by bananapie
-
Carrot Namul (Korean-style Salad) Carrot Namul (Korean-style Salad)
I wanted to have a colorful topping when I made bibimbap (Korean mixed-rice dish), and I was also thinking about nutrition.This recipe uses ingredients that are vital to Korean style flavors: sesame oil, scallions, sesame seeds, and garlic.Umami seasoning is also an important secret ingredient!The flavors dissipate after cooling down, so the trick is to be generous with the seasonings. Recipe by KiwieKiwie -
Korean-Style Salad Korean-Style Salad
I wanted to re-create the kind of salad they serve at Korean barbeque restaurants.The important thing is to massage the vegetables. If you add garlic or chopped green onions, it will become even more authentic!Prepare it in an attractive mixing bowl and bring it straight to the table.I served this once to a friend when she came to visit. She said "I want this all to myself" and actually ate the whole thing by herself! Recipe by Oguchi -
Carrot Salad Carrot Salad
This is a twist on carrot salad. I needed something a bit different and began experimenting with other ingredients. When left to marinate the flavors marry perfectly!
-
Asian-Style Carrot Salad Asian-Style Carrot Salad
Not 17 anymore, but still dealing with those random pimples! So, I’m trying to get more veggies in, and this Asian-style carrot salad has become my go-to. It’s absolutely delicious! It feels so soothing to shave the carrots, and carrots are packed with vitamins for your skin and eyes. They help keep your digestion smooth and might even help balance hormones. For this recipe, I chop the middle part of the carrot to use for fried rice (waste not, want not!). Then, I mix up a quick dressing with soy sauce, vinegar, lime juice, garlic, sesame seeds, scallions, and a little chili oil if I want it spicy. Toss it all together, and you’ve got a salad that’s easy, tasty, and good for you! Plus, you can store it in the fridge for up to a week. Enjoy!
-
Carrot Salad Carrot Salad
This salad is indispensable for me along with the potato salad whenever I prepare stuffed tomatoes and deviled eggs.But it is also an excellent combination with any kind of meat.
-
-
-
-
-
Korean Leek Salad Korean Leek Salad
The leek salad I had at a Korean barbeque restaurant was delicious, so I made a home version using plenty of vinegar.With some leafy lettuce, grilled pork, this leek salad, garlic and sunchang doenjang, you'll have authentic samgyeopsal! For 2 generous servings. Recipe by Yun -
Thai-Style Carrot Salad Thai-Style Carrot Salad
This is a simple variation of a nam chim (Thai dipping sauce), which usually uses coconut sugar, fish sauce, manao (a Thai citrus fruit) juice and red chili peppers. I think the addition of honey and Tabasco makes the flavor more complex. The carrot tastes gentler when it's briefly stir-fried rather than left raw.Red onions don't need to be soaked in water since they don't taste that harsh; just mix them with the stir fried carrots at Step 4. Stir fry the carrots to your desired doneness. The sauce or dressing will be more fragrant if you use citrus fruits in season instead of lemon juice. For 2 servings. Recipe by gingamom
More Recipes
Comments