I can give you perfect proof that eating carrots will ensure perfect visual acuity – 20/20: have you ever seen a rabbit wearing glasses? Watch this:
Ah, Bugs as Humphrey Bogart, swilling carrot juice, “Here’s to you, baby!”
Carrots are so important to our health and so prevalent in every cuisine in the world that there is even a World Carrot Museum http://www.carrotmuseum.co.uk/ where you can learn all kinds of carrot facts, carrot legends, and carrot trivia. There is one carrot dish, however, that is named after a specific national cuisine – Korean Carrots. Interestingly enough, it is not really a Korean dish, that is , it doesn’t come to us from Korea. It is a staple in every Russian restaurant, especially those specializing in Central Asian cuisine, and is sold in many stores both in post-Soviet Russia and abroad. It was created by Koryo-saram, ethnic Koreans living in Russia, forcibly uprooted by Stalin and deported to Central Asia as “unreliable people.”
Hardworking and resilient, Koryo Saram adapted to their new homes and even adapted their ethnic recipes. Since they could not make kimchi, for lack of Baechu (Nappa) cabbage, they used a vegetable found in abundance – carrots. “Korean” carrot salad has been unknown in Korea until recently, but is very well known internationally, popularized by Russian and Central Asian stores and restaurants.
You have to julienne your carrots. That’s imperative. I’ve tried to make it with grated carrots, as I’ve successfully adapted this recipe to grated beets (see Korean Beet Salad), but it absolutely does not work with carrots. Fortunately, my son gifted me with a spirilizer for Mother’s Day, so now I am spiralizing everything in sight, with different attachments.
This is what you should have: a mess of airy, golden orange, luscious finely julienned carrots. Then you start adding the spicy pickling stuff.
There isn’t much to add, only ginger and garlic. Some apple cider vinegar, and some sugar or xylitol, if you wish. Hot pepper is optional, but I prefer a handful of fresh cilantro.
Mix it all up and place it into a glass, ceramic, or enameled container. Of course you can serve it right away, but if you have a little patience and let it sit in a warm place for a day or so, the carrots will soften, the flavors will blend, and the result will be nothing short of sensational. Meanwhile, enjoy this little Korean carrot song.
Can you believe that something as simple as carrots can create such an exquisite delight on your table?
When you serve it, remember those simple hardworking people, Koryo Saram, who created this delicious salad for us.
INGREDIENTS
- 4 large carrots
- 1 square inch of ginger, grated
- 2 – 3 large cloves of garlic, squeezed
- 1/2 cup apple cider vinegar
- A splash of olive oil
- Optional: sugar or xylitol
- Optional: hot pepper
PROCEDURE
- Julienne carrots.
- Add grated ginger, squeezed garlic, vinegar, oil, salt and pepper. Optional: add sweetener and/or hot pepper.
- Mix thoroughly, cover, keep in warm place for at least 24 hours.
- Mix again before serving. Garnish with fresh cilantro.
Enjoy!
Reblogged this on Die Erste Eslarner Zeitung – Aus und über Eslarn, sowie die bayerisch-tschechische Region!.
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Thank you for reblogging.
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I’m a carrot fanatic so I will definitely give this a try. Can you tell me what type of Spiralizer you have? My daughter has been nagging me to get one for a long time and I am gong to get one but heavens above it’s a minefield of not knowing where to start and hers is no longer available …. thank you so much for the recipe and in advance for the advice!
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It’s just a 5-blade spiralizer, a very inexpensive one. My son ordered it for me from Amazon Prime, and basically chose the one with a huge number of positive comments. It doesn’t say anything else on the box, and it doesn’t even have a manual or a recipe book, other than five pictures on the box that illustrate the purposes of different blades. Pretty basic and totally self-explanatory. I hope this is helpful!
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My daughter has just bought me one for Mother’s Day too so I’ve got no excuse now not to make this delicious salad!
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Dear Sasha, I am so glad to hear from you! We haven’t connected for a long time. I hope you are doing well!
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Hello, Dolly, everything is fine, thank you, just lost the momentum doing other things. Nothing special though. It’s annoying really but the more time
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Hello, Dolly, everything is fine, thank you, just lost the momentum doing other things. Nothing special though. It’s annoying really but the more time I’ve got on my hands, the more I waste. My planning skills are rubbish!
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Oh, please, don’t put yourself down like this! Keep enjoying life, no matter what you do or don’t do!
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Thank you!
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My pleasure! Happy holiday!
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Wow! This looks amazing! 🥕
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Thank you so much! I am so glad you like it!
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[ Smiles ] Good! A vegan recipe that is easy to make!
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Thank you! We aim to please!
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That video is so rad! *laughs*
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LOL I thought so too!
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This looks so tasty. Love the slight pickling in there. 🙂
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Thank you so much, Ronit. Yes, it’s the pickling that makes the difference, although it is quite tasty right away. Your comment always means a lot to me!
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What a great pickle. I’m a bit of a pickle addict and always looking for new ways to make it. So thank you.
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Thank you so much, Myra! I am a pickle addict too, but for this one we have to thank the Koreans.
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Love carrots but I only fix them with roast, soups etc. I have to try this it looks delicious!
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Thank you so much for your kind words! I use raw carrots in all kinds of salads, and this one is one of our favorites. You can make it as spicy as you want!
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Dolly, I love carrots – they are my favorite! 🙂
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I am so glad – please have some and enjoy!
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I eat carrots a lot so.. great to know this!! ❤
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Good – so you’ll never need glasses! LOL
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I love this idea, Dolly! It’s great for a starter dish on a hot summer evening! Will definitely try it soon. I bet my daughter-in-law would like it. Do you personally add sugar when making it?
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Thank you so much, Joelle! I don’t add sugar as to me carrots are sweet enough, but I’ve seen it done in a couple of restaurants, and it was too sweet for my taste. Try it both ways and see what you like.
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That LOOKS Amazing.
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Thank you so much, Keith, and believe me, it tastes even better!
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Looks delicious… Quick vegan recipe.
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Thank you so much; I am so glad you like it!
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Dolly that sounds really good plus I liked your back story/history story also. Shalom
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Thank you so much, Ted; I am glad you like it. I hope you are doing well!
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Darn, I forgot, I am going to reblog this article for you Dolly. I hope that you are having a good week.
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Thank you so much for reblogging! I am having a Finals week, and so far my students are doing reasonably well, so I am happy.
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Reblogged this on Truth Troubles.
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I love carrots
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So do I – enjoy!
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My vision could certainly use the boost. And it sounds really easy to make. Thanks.
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LOL Thank you so much for your comment!
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What do you use to squeeze the garlic?
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Garlic press, like this one: https://images-na.ssl-images-amazon.com/images/I/51KZ8LSVLTL._SL500_AC_SS350_.jpg
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I’m going to have to get a garlic press and something to julienne the carrots with just to try this recipe out! I’m so excited to try it.
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I am so glad, dear Christina! It’s really a great and very healthy salad. Please let me know how you like it!
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Thank you so much for a pingback, dear Christina! Nice to meet you; I am looking forward to exploring your blog,
Dolly
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I finally got my garlic press and spiralizer and tried this recipe and I love it! Thanks for sharing. I blogged about it and linked to your blog as well. I hope that’s ok 🙂
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Thank you so much for your lovely comment, dear Christina, and thank you for linking back to me. I am flattered! I am so glad you actually made it and like it!
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Reblogged this on koolkosherkitchen and commented:
As we are getting closer to Passover, with it’s heavy diet of Matzoh and potatoes, I am planning a variety of vegetable salads and appetizers, to offset the joint assault of carbs and animal proteins. Here is one of our favorites – enjoy, Beautiful People!
You can also find this recipe, as well as almost 400 pages of other delicious recipes and fascinating stories in my book, available both in hard copy and electronically at Amazon.com/author/koolkosherkitchen.
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Thank you for pingback.
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This looks so delicious ❤️ Thanks for sharing. Please visit my New blog. My recipies are also in English. Big hug 💚
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Thank you so much, dear Nina! I love your new blog, as I love your recipes and yoga posts!
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Thank you so much for your kind words ❤️ You are so sweet. Happy easter hug.
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Same to you, darling!
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I used to shy away from large carrots thinking they to be reedy and tough, but not so, they can be quite sweet and tender.
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I am glad you have discovered that, dear Jolie. Large carrots are the best for sautéing and juicing as they are very sweet and full of delicious juice.
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