Best Korean Carrot Salad (Koreiskaya Morkovka)

• servings: 8 servings
• active time: 10 minutes
• total time: 4 hours 20 minutes

Ingredients

900g carrots (peeled and julienned on a mandolin)

1 small onion (finely diced)

¾ cup avocado oil

1 teaspoon kosher salt (or more to taste)

1 ½ teaspoons sugar (or more to taste)

2 teaspoons smoked paprika

2 ½ teaspoons ground coriander

½ teaspoon cayenne pepper (or more to taste)

6 cloves garlic (minced)

¼ cup cilantro (finely chopped)

3 tablespoons white vinegar (or more to taste)

Directions

Heat the avocado oil to a medium-low heat in a medium skillet and add the finely chopped onions. Cook for 8-10 minutes, until the onions are golden brown.

While the onions cook, grate the carrots using a mandolin on a fine julienne setting to a large bowl, season the carrots with kosher salt and sugar, toss to combine and add more salt to taste.

Make a well in the center, add the ground coriander, smoked paprika, cayenne pepper, and minced garlic.

When the onions are cooked, turn the heat up and make sure the oil is sizzling. Strain the onions through a fine mesh sieve letting the hot oil pour over the spices and minced garlic in the carrots. Let it sit for a minute. Mix to combine. Discard the cooked onions or use for another recipe. Add the cilantro and white vinegar and mix to combine.

Add the carrot salad to a large mason jar or two. Let it marinate in the refrigerator for at least 4 hours or best overnight before serving. Make sure to mix before serving cold. Garnish with more cilantro. Store in the refrigerator for up to a week.

Nutrition

• Calories: 242 kcal
• Total Fat: 21 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Sodium: 371 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 1 g