RUSSIAN CARROT SALAD - KOREISKAYA MORKOVKA
This carrot salad is very popular in the Russian cuisine. The crunchy grated carrots are dressed with oil from caramelized onions and seasoned with coriander and garlic.
Provided by Olga's Flavor Factory
Time 30m
Yield 8
Number Of Ingredients 10
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.
KOREAN CARROT SALAD RECIPE
Steps:
- Peal and Julienne the carrots. In a large bowl, combine carrots and ½ tsp salt. Set aside.
- Finely chop the onion. In a skillet, heat oil. Once hot, sauté the onions until completely cooked and tender. Remove skillet from heat and mix in minced garlic.
- Once the onions are cooled, add in the pepper, remaining salt, paprika, chili powder, sugar, vinegar, and coriander. Mix well.
- Pour everything over the carrots and toss until completely combined. Refrigerate covered at least 2 hours.
- Add fresh herbs and serve.
- Enjoy, friends.
Nutrition Facts : Calories 164 kcal, Carbohydrate 12 g, Protein 1 g, Fat 12 g, Sodium 445 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
RUSSIAN CARROT SALAD WITH CORIANDER
Provided by Natasha of NatashasKitchen.com
Time 20m
Number Of Ingredients 9
Steps:
- Mix together 4 grated carrots, 1 Tbsp of vinegar, 1 garlic clove, 1 tsp of coriander seeds, 1/2 tsp of salt and 1/2 tsp of sugar.
- Heat some oil in the medium skillet over medium/high heat than saute 1 diced onion until soft and golden (about 5-6 minutes).
- Add 1/4 tsp of ground pepper and stir the onions and pepper quickly. Immediately after stirring, add the them to the carrots.
- Mix well and let salad sit for at least 1 hour before serving.
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
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
EASY RUSSIAN CARROT SALAD
This easy Russian carrot salad is so, so good. It's not at all overpowering with spices and takes fairly quick to prepare. There is no need for rubbing or sautéing in this recipe. The ingredients used for this salad are probably already on hand in most households.
Provided by Alyona's Cooking
Categories Salad
Time 13m
Number Of Ingredients 7
Steps:
- Peel and wash the carrots.
- Then julienne the carrots (slightly tilted for longer pieces) into a large bowl.
- Heat oil in a small saucepan over high heat, until hot (just a few minutes). Do not bring to a boil or a steaming hot temperature.
- Pour hot oil over carrots and toss together, for oil to fully incorporate into the carrots.
- Slightly cool and then add the crushed garlic, vinegar, sugar, and salt. Toss all together and refrigerate at least a few hours before serving.
15 BEST RUSSIAN FOODS (+ RECIPE COLLECTION)
These traditional Russian recipes are easy to make and packed with flavor! From soups to salads to pies, Russian cuisine brings a unique twist to your weekly menu!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 15
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Russian dish in 30 minutes or less!
Nutrition Facts :
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
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
RUSSIAN "KOREAN" SALAD (Корейская Морковь)
Provided by Leela
Categories Salad, Side Dish, Vegetarian, Vegan, Gluten-Free
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In a small pan, over medium heat, saute the onion in one tablespoon of oil until soft; remove from heat and set aside.
- In a large mixing bowl, mix everything together with your hands; adjust seasonings as needed.
- Cover the bowl with a piece of plastic wrap and refrigerate for 4-5 hours before serving. Kept covered and refrigerated, leftover salad remains good for 24 hours.
SPICY KOREAN CARROTS
Spicy Korean carrots made with a mix of garlic, coriander, hot oil, and other great spices.
Provided by Marina | Let the Baking Begin!
Categories Appetizer
Time 20m
Number Of Ingredients 11
Steps:
- Shred carrots: Start by peeling and julienning carrots using a julienne slicer.
- Mix: Now to a bowl add everything, but olive oil and onions. Mix and set aside.
- Prepare the oil & onion: Heat the oil in a skillet, add diced onions and saute until the onions are golden in color. Move skillet off heat and tilt it to the side allowing the hot oil to pool at the bottom. Pour 1/2 cup of the hot oil into a measuring cup with a long handle, or a small saucepot with a long handle. The oil must be thoroughly heated until almost smoking before adding to the salad. Discard the remainder of oil and onions or use them for a different recipe.
- Add the oil into the carrots a little bit at a time, mixing with a large fork after each addition. Taste and adjust the seasoning.
- The Spicy Korean Carrots are done and ready to be consumed. It is recommended that they marinate for at least 6-12 hours before eating though, for best flavor profile. To store, transfer to a closed container and keep in fridge up to a week.
Nutrition Facts : Calories 457 kcal, Carbohydrate 32 g, Protein 3 g, Fat 37 g, SaturatedFat 5 g, Sodium 2792 mg, Fiber 8 g, Sugar 16 g, ServingSize 1 serving
RUSSIAN CARROT SALAD
Easy, cold side dish compliments any meal! Beets can also be substituted for carrots.
Provided by Chandley
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Stir together the carrots, garlic, walnuts, and mayonnaise until evenly blended. Serve.
Nutrition Facts : Calories 80.3 calories, Carbohydrate 10.7 g, Fat 4 g, Fiber 2.4 g, Protein 1.5 g, SaturatedFat 0.3 g, Sodium 143.4 mg, Sugar 5.6 g
KOREAN CARROT SALAD RECIPE
Steps:
- Peel the carrots, and julienne them using a mandolin slicer or julienne peeler. You can manually slice them into thin pieces, but using a mandolin slicer will be quicker. The longer the carrot strand, the better.
- Heat the oil in a frying pan, add the onions and fry until caramelized. Remove from heat.
- Add the salt, sugar, black pepper, coriander, cayenne and garlic to the fried onions. Mix until combined.
- Pour hot oil and onions onto the carrot mix well. Add vinegar and refrigerate until it's cool you're ready to serve.
RUSSIAN SALAD
Basically a vegetable-studded potato salad with mayonnaise, Russian salad is hugely popular all over the world for family gatherings and festive events. It's a beloved, traditional party dish riffed on almost everywhere but my own home: I'd only ever seen pasty, congealed versions I would never wish to eat until I tried this one from Vladimir Ocokoljic, served at his Serbian restaurant Kafana in New York City. While not quite as demanding as his aunt back in Belgrade, who used to slice even the peas in half, Mr. Ocokoljic insists on the tiny dice (each ingredient should match the size of a pea) and emphatically dislikes any sweet pickles (only gherkins or cornichons are a fit), making the finished dish delicate, luscious and savory. Whisking pickle brine into the mayonnaise creates a liquidy slurry, loose enough to dress the salad without its becoming smushed and gluey.
Provided by Gabrielle Hamilton
Categories salads and dressings, vegetables, appetizer, side dish
Time 1h
Yield 6 1/2 cups (about 12 servings)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil. Season with salt.
- Add whole potatoes to the boiling water, and cook 15 minutes. Add whole carrots to the cooking potatoes, and cook both another 10 minutes. Remove potatoes and carrots with a spider when easily pierced with a cake tester or a very thin knife blade, and set aside in a bowl.
- Add frozen peas to boiling water, and using the spider, remove them to a separate bowl as they float, until all peas have floated and been transferred to the bowl.
- Gently add the eggs, and allow to boil 10 minutes.
- While the eggs cook, peel the potatoes and carrots under cold running water by rubbing them gently with your fingers. Rinse the peas under cold running water to cool.
- Once the eggs are cooked, drain them, and peel under cold running water.
- Neatly dice the potatoes, carrots, ham, eggs and cornichons to the same approximate (and rather small) size as the peas, aiming for uniformity. Gently toss them all together in a large bowl.
- In a small bowl, whisk together the mayonnaise with the cornichon brine, and pour over the salad. Toss gently with rubber spatula or using your fingers until the salad is well coated. Season with several hearty grinds of black pepper.
- Refrigerate overnight, and serve cold.
RUSSIAN CARROT SALAD
This is a Siberian variation of a Korean salad (called Korean Carrot Salad in Russia). It is a spicy dish that mixes carrot and coriander for a positively addicting result.
Provided by Sarah Truesdell
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
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