Korean Carrot Salad (Morkovcha)

🧂 Ingredients

• 1 lb medium to large carrots

  peeled, 450 grams
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon coriander seed powder or crushed coriander seeds
• ¼ teaspoon cayenne pepper or chili powder

  optional
• 2 tablespoons rice vinegar or white vinegar
• 3 tablespoons olive oil
• 4 cloves garlic

  finely diced or minced

Instructions

• 1 Peel and julienne the carrots using a mandoline slicer or julienne peeler for
  uniform pieces.
• 2 Place the julienned carrots in a large bowl. Sprinkle with salt, sugar,
  coriander seed powder, and cayenne pepper (if using). Toss to combine and let
  sit for 5 minutes.
• 3 Add vinegar to the softened carrots and mix until the sugar dissolves.
• 4 In a small saucepan, heat olive oil over medium-low heat. Add minced garlic and
  sauté until fragrant and just beginning to turn golden, about 30 seconds. Be
  cautious not to let the garlic burn, as it can become bitter.
• 5 Carefully pour the hot garlic oil over the carrot mixture. Toss until the
  carrots are well coated.
• 6 For the best taste, cover the bowl and let the salad marinate in the
  refrigerator for at least 2 hours, allowing the flavors.

Nutrition Info