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.
2 lbs carrots, peeled and grated on a fine julienne grater or mandolin
1 lb onions, sliced into half circles
1 cup oil (avocado, sunflower, etc.)
salt, ground black pepper, to taste
1 Tablespoon granulated sugar
1 1/2 teaspoons ground coriander
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper, or to taste
4–6 garlic cloves, minced
fresh herbs, to garnish (parsley or cilantro)
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.
Keywords: carrot salad, russian carrot salad, korean carrot salad, koreiskaya morkovka, how to make a carrot salad, coriander carrot salad