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Russian Carrot Salad – Koreiskaya Morkovka Recipe

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4.1 from 79 reviews

Russian Carrot Salad, also known as Koreiskaya Morkovka, is a vibrant and tangy dish featuring finely julienned carrots mixed with a flavorful blend of spices, garlic, and infused oil. The salad is marinated to allow the ingredients to meld, offering a perfect balance of sweetness, heat, and acidity. This refreshing salad is commonly served as a side dish and is beloved for its bold flavors and satisfying crunch.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Vegetables

  • 2 lbs carrots, peeled and grated on a fine julienne grater or mandolin
  • 1 lb onions, sliced into half circles
  • 4-6 garlic cloves, minced

Seasonings & Spices

  • salt, to taste
  • ground black pepper, to taste
  • 1 Tablespoon granulated sugar
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon cayenne pepper, or to taste

Other Ingredients

  • 1 cup oil (avocado, sunflower, or other neutral oil)
  • 1/2 – 1 Tablespoon white vinegar (optional)
  • fresh herbs (parsley or cilantro), for garnish

Instructions

  1. Grate Carrots: Peel and grate the carrots using a fine julienne grater or mandolin to create thin strips, providing the signature texture of the salad.
  2. Cook Onions: Slice the onions into half circles. Heat the oil in a large skillet over medium-low heat. Add the onions, season with salt, and cook gently for 7-10 minutes until they are golden brown and caramelized, infusing the oil with rich flavor.
  3. Season Carrots: In a large bowl, combine the grated carrots with salt, ground black pepper, sugar, ground coriander, paprika, and cayenne pepper. Mix thoroughly to evenly distribute the spices.
  4. Prepare Garlic Oil: Finely mince or press the garlic cloves and place them at the bottom of a large mixing bowl. Once the onions are done, strain the hot oil through a fine mesh sieve directly over the garlic to infuse it. Optionally, discard the cooked onions or use them in other dishes as they are not part of the salad.
  5. Combine Salad: Pour the spiced carrot mixture into the bowl with the garlic-infused oil. Add vinegar if using, then mix everything together thoroughly to coat the carrots evenly with the flavorful oil and spices.
  6. Marinate: For best results, refrigerate the salad for a few hours or overnight to allow flavors to meld and develop.
  7. Serve and Garnish: Before serving, mix the salad again to redistribute the marinade and garnish with fresh herbs such as parsley or cilantro for a fresh, vibrant finish.
  8. Storage: Keep the salad refrigerated and consume within one week. Stir well before each serving as the dressing may settle.

Notes

  • The cooked onions are used only to flavor the oil and are not included in the salad.
  • Adjust the amount of cayenne pepper to control the heat level.
  • White vinegar is optional but adds a pleasant tang to balance the sweetness and spice.
  • You can use avocado oil, sunflower oil, or any neutral oil suitable for infusing.
  • This salad tastes best after marinating for several hours or overnight in the refrigerator.
  • Fresh herbs like parsley or cilantro add color and freshness as a garnish.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Russian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/russian-carrot-salad-koreiskaya-morkovka-recipe/