Recipe for Korean-style carrot salad
Description
Minimum effort — excellent result. In this recipe, it's important to chop the garlic with a sharp knife rather than crushing it with a garlic press. I don't know why, but it's believed that this is the right way. Be sure to let the salad sit before tasting, otherwise the flavor won't be the same. The dish can be stored in a sealed jar for up to a week. Can be served immediately.
Instructions
- 1
Step 1
Peel the carrots and grate them on a special grater, add salt, mix well, and set aside for now.
- 2
Step 2
Slightly crush the coriander seeds in a mortar or with a masher so that they break apart.
- 3
Step 3
Slice the onion and fry in oil until brown, then drain the oil into a container.
- 4
Step 4
Drain the juice from the carrots and add coriander and sugar. To this, add coriander, sugar, and chopped garlic.
- 5
Step 5
Now pour in the oil and balsamic vinegar, and mix well. Let the salad marinate for 5–10 hours.