Best Russian Carrot Salad Recipes

RUSSIAN CARROT SALAD (KOREAN-STYLE)

Steps:

• Place carrots in a large bowl. Sprinkle garlic over carrots.
• Mix vinegar, sugar, and salt together in a small bowl.
• Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
• Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.

RUSSIAN-KOREAN CARROT SALAD

Steps:

• Mix together sugar, salt, ground coriander, black pepper, garlic, chili powder, and white vinegar. Pour the mixture over the carrots and mix well.
• Heat oil in a saucepan until hot; pour over carrots and mix thoroughly.
• Allow to marinate in the fridge at least overnight.

RUSSIAN CARROT SALAD

Steps:

• Wash and peel carrots.
• Slice into long, thin, square strips. Hint: you will need a vegetable slicer NOT grater for this job. I bought mine at a local Asian food store.
• For dressing: In separate bowl, mix oil, vinegar, salt, black pepper, red pepper and coriander.
• Pour dressing over carrots, mix well.
• Adjust the spices to taste. Reduce the red pepper for a milder version.

RUSSIAN CARROT SALAD

Steps:

• Stir together the carrots, garlic, walnuts, and mayonnaise until evenly blended. Serve.

MORKOVCHA (RUSSIAN KOREAN CARROT SALAD)

Steps:

• Make this salad a day before you plan to eat it. It needs to marinade overnight. You will need about 1 pound of carrots, cleaned and peeled, the longer the better. Use a mandoline to slice them into thin, spaghetti-like strands. Place in a large bowl. Mince 2 garlic cloves; add to the carrots. Sauté a small, diced onion in about ¼ cup of sunflower oil until the onion is soft and translucent. Add 2 tbs. of whole coriander seeds and cayenne pepper to taste (I used about ¼ tsp.) toward the end of the cooking time. When the onion is done, immediately add it and any leftover oil to the carrots; toss. In a bowl, mix 3 tbs. of white vinegar, 2 tsp. of sugar, and 1 tsp. of salt. Add dressing to the salad, and mix well. You can also another handful of whole coriander seeds. Refrigerate 4-5 hours; preferably overnight.

RUSSIAN CARROT MAYONNAISE SALAD

Steps:

• Peel/clean your carrots, then grate them. Preferably, they should be grated lengthwise to make longer strands. Mince the garlic cloves finely. Slice the roasted almonds lengthwise. Add all ingredients to a bowl and mix well. Variables - sugar quantity can be adjusted, or sugar can be replaced with dried fruit such as dried cranberries or raisins. Some vinegar or lemon juice can also be added (perhaps one tea spoon) in order to cut the creaminess of the salad and add some zest. If you like heat, add a teaspoon of crushed red pepper.