Russian "Korean carrot" salad is a marinated salad with fresh carrot as the main ingredient. The
dressing is a simple vinaigrette spiked with the mandatory fresh garlic
and paprika.
You will need about 1 pound of carrots, cleaned and peeled, the longer
the better. Use a mandoline to slice them into thin, spaghetti-like
strands. Place in a large bowl. Add 2-3 Tbs of salt, mix and leave the carrots alone for 10-15 minutes... Rinse the carrots very well and squeeze the liquid.
Add 3 minced garlic cloves and 3 Tbs of vinegar to the carrots, mix well.
Heat the pan and add 4-5 Tbs of olive oil. Add 1 Tbs of paprika and cook for 1 minute. Add half of onion and cook until the onion is soft and translucent (4-5 minutes). When the onion is done, pour the oil through the strainer into the carrots and mix well. You can also add some coriander seeds.
Refrigerate 4-5 hours; preferably overnight.
Add 3 minced garlic cloves and 3 Tbs of vinegar to the carrots, mix well.
Heat the pan and add 4-5 Tbs of olive oil. Add 1 Tbs of paprika and cook for 1 minute. Add half of onion and cook until the onion is soft and translucent (4-5 minutes). When the onion is done, pour the oil through the strainer into the carrots and mix well. You can also add some coriander seeds.
Refrigerate 4-5 hours; preferably overnight.
