Carrot Salad with Coriander
Total Time
20 mins
Prep Time
15 mins
Cook Time
5 mins
Rating
4.93 out of 5 stars
(14)
Ingredients
4-6 servings
- 4 medium/large carrots, cut into fine match sticks or using grater for Korean carrot salad
- 1 Tbsp white vinegar (5%)
- 1 garlic clove, pressed
- 1 tsp coriander seeds, crushed
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp freshly ground black pepper
- 2 Tbsp oil (olive or canola)
- 1 medium onion, finely diced
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Preparation
Step 1
Mix together 4 grated carrots, 1 Tbsp of vinegar, 1 garlic clove, 1 tsp of coriander seeds, 1/2 tsp of salt, and 1/2 tsp of sugar.
Step 2
Heat some oil in the medium skillet over medium/high heat then sauté 1 diced onion until soft and golden (about 5-6 minutes).
Step 3
Add 1/4 tsp of ground pepper and stir the onions and pepper quickly. Immediately after stirring, add them to the carrots.
Step 4
Mix well and let the salad sit for at least 1 hour before serving.
Step 5
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Chef's notes
To crush the coriander, use a mortar and pestle or put them in a Ziploc bag and crush them with a mallet or rolling pin.
Add more salt & sugar (in equal parts), to taste. If it's too flavorful after 1 hour, add more carrot.
