This salad is nothing but carrots. It gets it’s name from the Korean carrot grater that is used to grate the carrots. If you don’t have one, here’s a link. The combination of spices and the grater used is what makes it so unique. Normally this recipe calls for a very large amount of garlic, however for me the amount is just too much so I have adjusted the recipe accordingly.
INGREDIENTS:
4 cups shredded carrot
2 cloves of pressed garlic
1 tablespoon of sugar
1 teaspoon of salt
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/4 cup olive oil
1 tablespoon of vinegar
1.Using the Korean carrot grater, grate 4 cups of carrots.
2.Add all of the remaining ingredients such as pressed garlic, ground coriander, salt, black pepper, sugar, oil and vinegar.
3.Mix everything very well, let it stand a few minutes for the salt and sugar to dissolve and mix again then taste and enjoy. This salad is good to be stored in the fridge for up to a week.
Enjoy with any dinner or try my Hot Balogna Sandwiches with Korean carrots, they’re the reason I keep making Korean carrot salad in the first place.
Korean Carrot Salad
Ingredients
- 4 cups shredded carrot
- 2 cloves garlic
- 1 Tbsp sugar
- 1 tsp salt
- 1/2 tsp ground coriander
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1 tbsp vinegar
Instructions
-
1.Using the Korean carrot grater, grate 4 cups of carrots.
2.Add all of the remaining ingredients such as pressed garlic, ground coriander, salt, black pepper, sugar, oil and vinegar.
3.Mix everything very well, let it stand a few minutes for the salt and sugar to dissolve and mix again then taste and enjoy. This salad is good to be stored in the fridge for up to a week.
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Making right now! One trick I learned that I’ll do is heating the oil and pouring it over the garlic to release the flavor more.
That’s a great tip I’ve never tried that, thank you for sharing.