Korean Carrot Salad (Morkovcha)
A refreshing and nutritious salad made with vibrant carrots, garlic, and a zesty marinade, perfect for meal prep and summer BBQs.
Ingredients
Main ingredients
- 1 pound medium to large carrots Naturally sweet, provide crunch and vibrant color.
- 1 teaspoon salt Enhances the natural flavors of the carrots.
- 1 tablespoon sugar Balances out the tanginess of the dressing.
- 1 teaspoon coriander seed powder Adds warmth and a slight citrusy hint.
- ΒΌ teaspoon cayenne pepper or chili powder Optional for a subtle kick.
- 2 tablespoons rice vinegar or white vinegar Brings a tangy brightness to the dish.
- 3 tablespoons olive oil Adds richness and smoothness to the salad.
- 4 cloves garlic Infuses the salad with a robust flavor.
Instructions
Preparation
- Peel and wash the carrots to ensure they are clean.
- Using a julienne peeler or a sharp knife, slice the carrots into thin strips.
- Combine the prepared carrots in a large mixing bowl.
Cooking/Assembling
- In a small bowl, mix salt, sugar, coriander seed powder, and cayenne pepper.
- Sprinkle this mixture over the carrots and toss to coat.
- Pour in the vinegar and olive oil, tossing thoroughly.
- Add the finely minced garlic and stir until distributed.
Serving
- Cover the bowl and let the salad marinate for at least 30 minutes.
- Toss again before serving. Serve chilled or at room temperature.
Notes
Use fresh, firm carrots for the best crunch and sweetness. Store leftovers in an airtight container for up to 5 days. This salad is also gluten-free and can be customized with added proteins or herbs.