|« Twinkie Ice Cream Dreams||National Pie Day »|
Recipe Wed Jan 23 2008
A few years ago I visited my friend Margaret in St. Petersburg, Russia where she had been living for some time. I could speak endlessly of the culinary delights that I found in that country, but one that stands out was the Korean Carrot Salad sold in the nearby markets.
This simple salad is, as far as I know, not a Korean dish at all. Rather, it is an ingenious Russian dish that blends shredded carrots, fiery seasoning and oil. I work in West Town just down the street from Ann's Bakery, a lovely Ukrainian grocery store that will hopefully be able to stick it out now that Dominick's has moved in down the street. Ann's Korean Carrot Salad sells for about $5 a pound at their deli counter. While you are there you should probably pick up some delicious light rye bread too.
If you are feeling more adventurous, or just happen to have a lot of carrots on hand you can make your own by following recipe after the jump...
Korean Carrot Salad
(adapted from Saveur)
Coarsely grate about 1 lb of carrots.
Make a well in the center and add 1 1/2 tsp of cayenne pepper, 1 tsp of red pepper flakes and salt to taste.
Heat 3 Tbl of canola oil over medium heat.
Pour the oil into the well and mix with the spices (retaining the walls of your well).
Add one finely chopped garlic clove to the hot oil and then mix everything (including the carrots) together.
Cover and refrigerate for at least 4 hours before serving so that the flavors can muddle.