Russian Carrot Salad With Coriander Food

RUSSIAN CARROT SALAD (KOREAN-STYLE)

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.

RUSSIAN CARROT SALAD - KOREISKAYA MORKOVKA

Steps:

• Grate the carrots on a fine julienne grater.
• Slice the onions into half circles. Heat the oil in a large skillet and add the onions. Season with salt to taste. Cook on medium low heat for 7-10 minutes, until the onions are golden brown.
• Meanwhile, in a large bowl, season the carrots with salt and ground black pepper to taste. Add the sugar, ground coriander, paprika, cayenne pepper and mix to combine.
• Finely mince or press the garlic cloves through a garlic press and place in the bottom of a large bowl. When the onions are cooked, strain the onions through a fine mesh sieve, pouring the hot oil right over the garlic. You can choose to strain out the garlic as well or even add the garlic to the onions during the last 30 seconds of cooking if you want the garlic to have a much more mild flavor in the salad. The other option is to add in the garlic along with the oil to the carrot salad, mixing all the ingredients to combine. The cooked onions will not be used in the salad. Add them to other recipes.
• Store the carrot salad in the refrigerator. You can serve the salad right away, but for the best results, marinate the salad in the refrigerator at least for a few hours or overnight before serving.
• Mix to combine again before serving the salad. Garnish with fresh herbs.
• Store the salad in the refrigerator for up to a week.

RUSSIAN CARROT SALAD

Steps:

• Wash and peel carrots.
• Slice into long, thin, square strips. Hint: you will need a vegetable slicer NOT grater for this job. I bought mine at a local Asian food store.
• For dressing: In separate bowl, mix oil, vinegar, salt, black pepper, red pepper and coriander.
• Pour dressing over carrots, mix well.
• Adjust the spices to taste. Reduce the red pepper for a milder version.

RUSSIAN-KOREAN CARROT SALAD

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.

CARROT SALAD WITH CUMIN AND CORIANDER

Steps:

• Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
• To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.

BELARUSSIAN CARROT SALAD

Steps:

• Grate the carrots in a food processor using a fine grater blade.
• Place grated carrot in a bowl and pour over the vinegar and salt; mix ingredients well to make sure everything is evenly coated; Cover the bowl and place in the fridge for at least 3 hours (preferably overnight) while the flavours develop; When you are ready to assemble the salad, check how much juice the carrots have made and if necessary pour excess juice away.
• Dry-roast the coriander seeds in a small frying pan over a medium heat (to do this, stir and toss the seeds in the pan for about 2 minutes, until they look toasted and start to jump); crush the roasted seeds lightly with a pestle and mortar .
• Heat the oil in the same frying pan, add the onion and fry until golden; allow to cool slightly then drain the oil through a sieve on to the carrots; the onion has now served its purpose and can be used in another dish, or discarded.
• Add the coriander seeds, garlic and cayenne pepper to the carrots, stir well and serve.

TUNISIAN CARROT SALAD WITH CUMIN, CORIANDER AND CARAWAY

Steps:

• Bring a pot of water to a boil, and add carrots and 1 teaspoon salt. Boil until almost tender, about 15 minutes. Meanwhile, set aside a bowl of ice water. Transfer cooked carrots to the ice bath and chill.
• Drain carrots, and cut into disks about 1/4-inch thick. Transfer to a bowl and add olive oil. Sprinkle with cumin, caraway, and coriander. Add harissa or hot sauce, and mix gently. Season with lemon juice and salt to taste. Serve at room temperature.