Russian Korean Carrot Salad

vegan carrot salad

Vegan Russian-Korean Carrot Salad

Here is a very simple and easy carrot salad that you can throw together at the last minute and take to that holiday potluck. Or if you find yourself with too many people and need more food, this can round out any meal. Carrots are cheap and nutritious, and even kids like them. Here is my recipe for Russian-Korean Carrot Salad.

There’s an amusing story behind this recipe. Several years ago, our family took a trip together. My siblings, parents, and two of my mother’s sisters all journeyed abroad on a cruise of the Scandinavian area of the world, to countries like Norway, Sweden, and Finland.

One of the stops was in Russia, where we took a personal tour that included lunch in a Russian family’s house. I know that the best food is often home-cooked food, so I was excitedly anticipating this part of our trip.

The woman and her son lived in their small apartment. She cooked us a delicious meal of borscht, blini with caviar, and other things I have since forgotten about. She was also kind enough to specially make some borscht for me, without the beef broth, and a carrot salad without animal ingredients, so I’d have enough to eat.

I loved both dishes, and the salad was unusual enough, that I asked if I could have the recipe. She took me into her kitchen and dug a box out of the garbage can. She had used a mix! Even more interesting, the mix was from Korea. I recognized the Hangul on the label.

I was able to write down the ingredients and come home to develop a reasonable facsimile of the salad. It is always well received at potlucks and blends well with any type of food. Here’s the recipe:

Recipe: (Vegan) Russian-Korean Carrot Salad

6 cups grated carrots
1/4 teaspoon cayenne
1 Tablespoon sugar
1/2 teaspoon salt
1 Tablespoon rice vinegar
3 Tablespoons oil

Mix all ingredients together. Chill.

I tried grating the carrots by hand…once. My arm got so sore, I regretted it and never did it again. Instead, I opt for a food processor. Cut the carrots into pieces about 3 inches long or so, enough to fit into the feeder of your food processor.

And another tip: I never peel my carrots. I don’t see why I should. I buy organic and wash them. More fiber and nutrients for those eating it; less work for me. Hey, I’m practical!

I know the photo looks like there is nothing but carrots, but trust me, there is something else there, and there is definitely flavor. It tastes better as you let it stand, too, because the flavors meld.

Give this Russian-Korean carrot salad a try. It’s a little salty, a little sweet, a little sour, a little spicy, and just an interesting and nice addition to any meal.

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2 Responses to Russian Korean Carrot Salad

  1. […] more recipes? Find more vegan recipes and vegetarian and vegan cooking tips at […]

  2. […] If you want the other memorial food recipes, so far I have: Broccoli Salad Vegan Tofu Spinach Dip Frozen Pea Salad (with or without feta) Russian-Korean Carrot Salad) […]

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