Korean Carrot Salad
Grated carrots in zesty vinaigrette with cracked coriander seeds.
Servings: 8
Equipment
- This is an affiliate link.Mandoline
- This is an affiliate link.frying pan
- This is an affiliate link.Mixing bowls
Ingredients
- 450g / 1lb carrots
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp red wine vinegar
- 1-2 garlic cloves crushed
- 2 tbsp sunflower oil or olive oil
- 1/2 medium onion diced (I used red onions)
- 1 tsp coriander seeds cracked
- 1/2 tsp cayenne pepper
Instructions
- Grate carrots in long strips or julienne them on a mandoline. The traditional recipe uses long square shaped carrot strips.
- Dice the onion and crack coriander seeds in a mortar. Heat 2 tbsp of oil in a frying pan and fry the onions with cracked coriander seeds and cayenne pepper over low heat for about 10 minutes until the onions are soft and slightly caramelised.
- In a medium bowl combine salt, sugar, red wine vinegar and minced garlic, add carrots to the marinade and then add cooked onions and spices. Mix well and let it chill in the fridge for 2-3 hours to allow the flavours to meld.
Nutrition
Calories: 65kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 330mg | Potassium: 191mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9524IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg