asian carrot salad

Korean carrot salad, Morkovcha, is a vibrant and zesty carrot dish! This crunchy salad is easy to make with basic pantry ingredients and perfect as a side dish for any meal or picnic.

Korean Carrot Salad (Morkovcha)

lb carrot

tsp kosher salt

tbsp sugar

tbsp white vinegar (see note below)

tbsp oil

tbsp minced garlic

Peel the carrots and cut them into thin strips using a mandolin, vegetable slicer, or a sharp knife. Put the julienned carrots in a mixing bowl, sprinkle with salt, and let them sit for 10 minutes to wilt.

Mix in the sugar, vinegar, and gochugaru (Korean chili flakes). If gochugaru is unavailable, use a combination of cayenne pepper and paprika. Toss everything together well.

In a small pot, heat the oil over medium-low heat and sauté the garlic until it becomes aromatic, ensuring it doesn’t burn. Pour the hot garlic oil over the carrots and mix thoroughly.

The salad can be served immediately or chilled in the fridge for 2 hours to enhance the flavors. For storage, this carrot salad can be kept in the refrigerator for up to 1 week.

Can someone help me find a recipe for sweet potato kimchi? I don't mean "sweet potatoes with kimchi" but kimchi made from sweet potato. I know they have it in Osaka, but I live in S. Europe and I'd like to make it at home. Please help!

I just made this for the first time and it is so good! Thank you for sharing the recipe.

https://content.jwplatform.com/videos/1eTV0FXL.mp4

Korean carrot salad, Morkovcha, is a vibrant and zesty dish! This crunchy salad is easy to make and perfect as a side dish for any meal or picnic.

This Asian Carrot Salad is a vibrant, flavourful side dish of carrot ribbons in a sesame vinaigrette that&#039;s made in under 10 minutes from start to finish. Serve this alongside any grilled or roasted meat or fish, or stir a can of tuna into a serving for an excellent and speedy healthy lunch.

Asian Carrot Salad

carrots

scallions (trimmed and thinly sliced, 1 teaspoon reserved)

rice vinegar

sesame oil

soy sauce

honey

sesame seeds (1/4 teaspoon reserved)

shredded ginger

Stick a fork firmly into the fat end of a carrot and use that to hold the carrot securely against a cutting board. Use a vegetable peeler to shave long ribbons from the fat end to the narrow end of the carrot, shaving the entire carrot or as much as you can. Repeat the process with the remaining carrots.

Add the carrot ribbons, all but 1 teaspoon of the green onion slices, rice vinegar, sesame oil, soy sauce, honey, all but 1/4 of a teaspoon of the sesame seeds, and the ginger (see notes) to the bowl. Toss well to coat.

Garnish with the remaining scallions and sesame seeds and serve.

Store leftovers in a tightly covered container in the refrigerator for up to 5 days. Toss or shake again before serving.

Top 2 asian carrot salad recipes from across the web

The most viewed asian carrot salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Korean Carrot Salad (Morkovcha)

Asian Carrot Salad

Top 2 asian carrot salad recipes from across the web

The most viewed asian carrot salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Carrot Salad (Morkovcha)

Asian Carrot Salad

The most viewed asian carrot salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine