1
Julienne the carrot
10 minCut the carrots into thin julienne strips or grate them coarsely.
Vegetables
Kazakh-Style Spiced Carrot Salad | Koreiskaya Morkovka
Popularized by Kazakhstan's Korean community, this salad is made by tossing julienned carrot with garlic and paprika, then pouring hot oil over the spices to bloom them. A fixture on crowded tables, it turns up at breakfast just as often as it does as a late-night snack.
Step by Step
How to make it?
2
Toss with the spices
5 minAdd the crushed garlic, paprika, coriander, salt and sugar to the carrot and toss.
3
Pour over the hot oil
5 minHeat the oil until it just begins to smoke, pour it over the spiced carrot and mix in the apple cider vinegar.
4
Chill
15 minChill the salad for at least 15 minutes; this lets the flavours come together.
Reminder
Stir the salad as soon as you pour in the hot oil, otherwise the spices can scorch in one spot. Contains no listed allergens.
Editor's Note Editörün Notu
Dry-toasting the coriander seed in a pan before using it noticeably deepens its aroma.
Admin DadaGastro · verified in test kitchenNutritional Values · 1 serving
Values are estimates110 kcalCalories
1 gProtein
9 gCarbohydrate
8 gFat
2 gFiber
5 gSugar
260 mgSodium
1 gSaturated Fat
Protein %4
Carbohydrate %32
Fat %64
Reviews
Comments (1)
2.5
2 reviews
%0 recommend it
No comment matching this filter on the first page.
C
Canan Bektaş
Aide de Cuisine
6 days ago
Sıcak yağı baharatların üzerine döktüğümde kırmızı toz biber hemen koyulaşıp acımsı bir koku çıkardı; yağı gereğinden fazla ısıtmışım, tütmeye başlar başlamaz indirmem gerekirken birkaç saniye fazla beklettim.
C
Cengiz
Recipe Owner
4 days ago
Haklısınız, yağ tütmeye başlar başlamaz hemen indirmek gerekiyor, birkaç saniye fazlası bile biberi acılaştırabiliyor; ocağı biraz kısarak deneyebilirsiniz.
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