Salads like this make me long for summer. This original recipe is from Homemakers magazine. It’s actually called “Korean-Russian Carrot Salad,” but when make it I always think that calling it something like Carrot Ribbons would be much prettier.
Happily for me, this is a salad I can always make because I always seem to have a lot of carrots on hand and I can scrape together the other stuff fairly easily.
It has a unique taste that I really enjoy. We had it with chicken burgers and sweet potato fries (recipe at the bottom of this page) last night.
You will need:
500 g carrots, peeled (about three or four large ones)
2 cloves garlic
1 hot pepper, seeded and cut in fine threads
1 tbsp toasted sesame seeds
1 1/2 tsp granulated sugar
1 tsp paprika
3/4 tsp ground coriander
1/2 tsp salt
1/4 cup cider vinegar
2 tbsp vegetable oil (I use olive oil instead… a notch healthier, non?)
1 tsp sesame oil
1 tsp light/low-sodium soy sauce
With a vegetable peeler or mandolin, cut carrots lengthwise into thin ribbons. Transfer to bowl; toss together with garlic, hot pepper, sesame seeds, sugar, paprika, coriander, salt, vinegar, oils, and soy sauce. Refrigerate, stirring once or twice, for at least two hours before serving. Letting it sit really soaks up the flavour. I sprinkled some crushed peanut on this last batch. If I had a bit of green onion I’d probably throw that in too.
(Make ahead: refrigerate for up to three days.) Makes six servings.
