Korean carrot salad Recipe
with Milk Thistle and other herbs!
- By Milla Ezman
- January 24, 2018
- 2 Comments
- Edited by Jisselle Regis
Korean carrot salad is more Russian than Korean, – it was invented by Korean Immigrants in East Russia when they couldn’t find the Napa cabbage for the Kim-chi, so they substituted it for carrots (or so the story tells) or maybe it was an interpretation of something else that originated in East Asia. The salad was sold by the immigrants on farmers markets and became loved and famous!
Russian/ Korean carrot salad, or Корейская Морковь (literally, “Korean carrots”), is a marinated salad with fresh carrot as the main ingredient. The dressing is a simple vinaigrette flavored with fresh garlic, coriander seeds, and cayenne pepper.
The only negative thing is that in order to get this salad right you have to have this special shredder. I have tried making this with few different shredders, but it just does not taste the same! I do not know what really is the reason, I think it is the size of the shreds, that makes a perfect fit for the spices to saturate.
- 3 lbs carrots julienned
- 1/2 Tbsp celtic sea salt
- 1 Tbsp sesame seeds
- 5 cloves garlic peeled and pressed
- 3-5 Tbsp lemon juice
- 1 large onion diced
- 1/4 - 1/3 cup oil
- 2-3 tsp ground coriander seeds
- 1/2 tsp smoked paprika or regular
- 1/8-1/4 tsp cayenne pepper
- 1 tsp freshly ground black pepper
- 1 Tbsp Ground Milk Thistle seeds
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Julienne carrots and dice onions.
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Mix together carrots, salt, garlic, and lemon juice and set aside while you are prepping the onion.
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Heat oil in a stainless steel pan over medium heat and saute onion with sesame seeds until soft and golden.
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Leave onion and seeds in or discard (I strain them and use in a different recipe) Then add paprika, coriander, cayenne and black pepper to the hot oil and turn off the burner. When the spices start sizzling, and it happens almost immediately, add all that to the carrots, then add the milk thistle and mix well.
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Store in glass containers in the fridge for 3-4 hours or overnight before eating. It will last a long time in the fridge, so this is why I make a large batch of it.
We like to add it to our green salads or eat as a side dish.
Ad-dons: freshly ground ginger and turmeric rhizomes to taste, I usually add about a teaspoon of each.
WOODEN GRATER FOR KOREAN CARROT Russian Ukrainian
This grater cant be substitute with anything else in order to make that carrot salad taste exactly how you want it!
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2 thoughts on “Korean Carrot Salad”
Wow what a great idea to make a big batch and add to other salads, Sounds very good and healthy.
Thanks! 🙂 this and the homemade ferments are a great way to spice up and flavor your salads! plus the benefits of few trillion beneficial bacteria that comes with the ferments 🙂