Korean Carrot Salad Recipes

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RUSSIAN CARROT SALAD (KOREAN-STYLE)

Russians call it 'Korean Carrot Salad,' but it is so absolutely ubiquitous in Russia that if they didn't originally own it, they certainly do now. Coriander provides primary flavor; cayenne provides the heat. To get it right, you MUST use a mandoline to julienne the carrots into long, thin strands like spaghetti. To save time, buy them already julienned at the grocery store. This dish is best after it has marinated for 24 hours, but is fine after only 4 or 5 hours.

Provided by The Parkers

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 4h40m

Yield 8

Number Of Ingredients 9



Russian Carrot Salad (Korean-Style) image

Steps:

  • 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.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 8.9 g, Fat 9.3 g, Fiber 2 g, Protein 0.8 g, SaturatedFat 1.5 g, Sodium 766.7 mg, Sugar 4.9 g

1 pound carrots, peeled and julienned (preferably with a mandoline)
3 cloves garlic, minced
¼ cup vinegar
1 tablespoon white sugar
2 ½ teaspoons salt
⅓ cup vegetable oil
½ onion, minced
1 teaspoon ground coriander
½ teaspoon cayenne pepper

RUSSIAN-KOREAN CARROT SALAD

This spiced carrot salad is called "Korean carrots" throughout Russia and the former Soviet republics - I have no idea if it actually is Korean, though! I got the recipe from a friend who lived in Russia for a few years and came back with a number of mouthwatering recipes.

Provided by stormylee

Categories     Vegetable

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 9



Russian-Korean Carrot Salad image

Steps:

  • Mix together sugar, salt, ground coriander, black pepper, garlic, chili powder, and white vinegar. Pour the mixture over the carrots and mix well.
  • Heat oil in a saucepan until hot; pour over carrots and mix thoroughly.
  • Allow to marinate in the fridge at least overnight.

Nutrition Facts : Calories 175.6, Fat 11.9, SaturatedFat 1.6, Sodium 959, Carbohydrate 17.2, Fiber 3.7, Sugar 10.7, Protein 1.2

1 kg carrot, finely julienned
3 tablespoons sugar
1 tablespoon salt
1 teaspoon coriander seed, ground
1 teaspoon black pepper
1 garlic clove, minced
chili powder, to taste
5 tablespoons white vinegar
100 ml oil

KOREAN CARROT AND CUCUMBER SALAD

Make and share this Korean Carrot and Cucumber Salad recipe from Food.com.

Provided by little_wing

Categories     Korean

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10



Korean Carrot and Cucumber Salad image

Steps:

  • Combine first 7 ingredients in a large bowl, stirring well with a whisk.
  • Add cucumbers and carrots and toss to coat.
  • Sprinkle with sesame seeds.

Nutrition Facts : Calories 44.6, Fat 2.6, SaturatedFat 0.3, Sodium 226, Carbohydrate 5.2, Fiber 1.3, Sugar 2.3, Protein 0.9

3 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon Splenda granular or 1 teaspoon sugar
2 teaspoons canola oil
2 teaspoons sesame oil
1/2 teaspoon minced garlic
1/4 teaspoon ground red pepper
2 cups chopped and seeded cucumbers
1 (10 ounce) bag matchstick carrots
1 teaspoon sesame seeds, toasted

DIAKON RADISH & CARROT SALAD

Banchan are veggie sides served with Korean food. Seasoned Mung Beans, Kimchi, and Diakon Radish & Carrot salad are just a few. Serve this with my Korean Beef Bulgogi. This salad is a yummy sweet and sour crunchy addition to the Bulgogi. It is a must have for me. Cook time is standing time.

Provided by Chele B

Categories     Asian

Time 30m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 5



Diakon Radish & Carrot Salad image

Steps:

  • Toss radish, carrot & salt together in large bowl.
  • Let stand for 10 minutes
  • Squeeze dry.
  • Combine vinegar & sugar in small Celsius
  • Stir until sugar is dissolved.
  • Pour over radish mixture.
  • Toss until well coated.
  • Refrigerate up to a week.

3 1/3 cups daikon radishes, peeled and sliced into match sticks
1/3 cup carrot, shredded (the presliced matchsticks in the produce section are perfect)
3 tablespoons granulated sugar
1/4 cup white vinegar (or rice vinegar )
1 1/2 teaspoons salt

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