My Christmas Dinner Series part 4: Korean Carrot Salad (Morkovcha) ✨ Ingredients: • 2 lbs carrots, julienned • 5 cloves garlic, pressed • 1/3 cup neutral oil (or sunflower oil) • 1 1/2 tbsp white vinegar (or apple cider vinegar) • 1 tsp coriander seeds, freshly crushed • 1 tsp paprika • 1 tsp sugar (adjust to taste) • 1 tsp salt (adjust to taste) • 1/2 tsp black pepper Instructions: Prep the Carrots: • Peel and julienne the carrots into thin strips (you can use a mandoline, grater or handheld julienne peeler). Place them in a large bowl. Season the Carrots: • Sprinkle the carrots with the salt, sugar, crushed coriander, paprika, black pepper, and minced garlic. Pour in the vinegar. Heat the Oil: • In a small skillet, heat the oil until hot (but not smoking). Pour the hot oil directly over the carrots and spices to activate the flavors. Mix the carrots and massage by hand. Marinate & Serve: • Refrigerate the salad overnight for the best flavor. Serve chilled or at room temperature. ✨ Pro Tip: The longer this salad marinates, the more flavorful it becomes. Perfect for make-ahead holiday dishes!
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