Korean Carrot Salad (Morkovcha)
Experience the vibrant and refreshing flavors of Korean Carrot Salad (Morkovcha), a delightful side dish featuring thinly sliced carrots marinated in a tangy, spicy dressing. This easy-to-make salad adds a burst of color and taste to any meal and is both vegan and packed with nutrients.
Equipment
- Vegetable peeler
- Julienne Peeler or Sharp Chef's Knife
- Mixing bowls
- Small saucepan
- Measuring cups and spoons
- Airtight Container or Jar for Storage
Ingredients
- 3 large carrots about 1.5–2 pounds total
- 6 cloves garlic minced
- 1/3 cup rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/4 cup avocado oil or any neutral oil
Instructions
Prepare the Carrots:
- Peel the carrots using a standard vegetable peeler.
- Julienne the carrots using a julienne peeler or a sharp chef's knife. Grated carrots are an alternative, but julienned carrots provide the best texture.
Combine the Ingredients:
- In a large bowl, add the julienned carrots.
- Add the minced garlic, rice vinegar, sugar, salt, paprika, and cayenne pepper to the carrots.
- Mix everything thoroughly to ensure the carrots are well coated with the spices and vinegar.
Add the Hot Oil:
- Heat the avocado oil in a small saucepan over medium heat until it shimmers but doesn't smoke.
- Carefully pour the hot oil over the carrot mixture. The hot oil will lightly cook the garlic and spices, enhancing their flavors.
- Mix the salad thoroughly to evenly distribute the hot oil and seasonings.
Cool and Enjoy:
- Let the salad cool to room temperature.
- You can serve it immediately or transfer the salad to a jar or airtight container.
- For the best flavor, refrigerate for a few hours or overnight to allow the flavors to meld.
Storage:
- Store the Korean Carrot Salad in the refrigerator for up to 10 days in a tightly sealed container.
Notes
• Adjust Spice Level: Modify the amount of cayenne pepper to suit your preferred heat level.
• Oil Options: Avocado oil is recommended for its neutral flavor, but you can use sunflower oil, grapeseed oil, or any neutral-flavored oil.
• Vinegar Substitute: If rice vinegar isn't available, white wine vinegar or apple cider vinegar can be used.
• Sugar Addition: The teaspoon of sugar balances the tanginess of the vinegar and enhances the overall flavor.
• Make Ahead: For the best flavor, let the salad marinate in the refrigerator for several hours or overnight.
• Storage: Store in an airtight container in the refrigerator for up to 10 days.
• Serving Suggestions: Serve as a side dish, add to sandwiches or wraps, or include in a mezze platter.
• Customization: Feel free to add thinly sliced bell peppers or onions for extra flavor and crunch.
• Healthy and Vegan: This salad is not only delicious but also vegan and packed with vitamins and antioxidants.
• Oil Options: Avocado oil is recommended for its neutral flavor, but you can use sunflower oil, grapeseed oil, or any neutral-flavored oil.
• Vinegar Substitute: If rice vinegar isn't available, white wine vinegar or apple cider vinegar can be used.
• Sugar Addition: The teaspoon of sugar balances the tanginess of the vinegar and enhances the overall flavor.
• Make Ahead: For the best flavor, let the salad marinate in the refrigerator for several hours or overnight.
• Storage: Store in an airtight container in the refrigerator for up to 10 days.
• Serving Suggestions: Serve as a side dish, add to sandwiches or wraps, or include in a mezze platter.
• Customization: Feel free to add thinly sliced bell peppers or onions for extra flavor and crunch.
• Healthy and Vegan: This salad is not only delicious but also vegan and packed with vitamins and antioxidants.
Nutrition
Calories: 80kcal