Shredder for Korean carrots (Шинковка для Корейской моркови). Korean-Russian Carrot Salad. By Andrew Chase
This simple carrot salad has complicated roots – from Korea via Central Asia to Russia. Many Korean traders settled in former Central Asian Soviet nations, where markets still serve up Korean pickles, such as kimchee. With the breakup of the Soviet Union, many ethnic Russians and others, such as Koreans, moved to Russia proper. Today in Moscow, versions like this Korean carrot salad are popular fare. The coriander-and-paprika seasoning tastes of Central Asia, while the cider vinegar and vegetable oil in the dressing add a European touch.
1 lb (500 g) carrots, peeled, 2 cloves garlic, pressed or minced.
- 1 hot pepper, seeded and cut in fine threads
- 1 tbsp (15 mL) toasted sesame seeds (optional)
- 1-1/2 tsp (7 mL) granulated sugar
- 1 tsp (5 mL) paprika
- 3/4 tsp (4 mL) ground coriander
- 1/2 tsp (2 mL) salt
- 1/4 cup (60 mL) cider vinegar
- 2 tbsp (30 mL) vegetable oil
- 1 tsp (5 mL) sesame oil
- 1 tsp (5 mL) light soy sauce.
- Preparation: Cut carrots lengthwise into thin ribbons. Transfer to bowl; toss together with garlic, hot pepper, sesame seeds (if using), sugar, paprika, coriander, salt, vinegar, vegetable and sesame oils, and soy sauce. Refrigerate, stirring once or twice, for at least 2 hours before serving. (Make-ahead: Refrigerate for up to 3 days.) Makes 6 servings.