Morkovcha salad that originated in the 1930s among the Korean diaspora living in the former USSR. No longer having access to traditional Korean ingredients like daikon radish, the displaced Koreans invented an alternative kimchi using carrots. In this simple yet now essential dish in Russia, you'll find crisp, grated carrots mixed with typical Korean flavors: garlic, vinegar, and spices. Naturally gluten-free, Morkovcha is ideal as a fresh and flavorful side dish for Asian, Middle Eastern, or European meals. Easy to prepare, it keeps for several days in the refrigerator, even improving in flavor over time. Rich in fiber and vitamins, it's perfect for a healthy diet. This salad can be prepared using batch cooking techniques or simply for those craving fusion cuisine. It will allow you to take a culinary journey between Asia and Eastern Europe!
Ingredients
Preparation
-
Grate the carrots finely using a mandoline or Korean style (into a fine julienne).
-
In a large bowl, add the garlic, vinegar, sugar, salt and spices. Mix well.
-
Heat the oil in a small saucepan until it just begins to simmer, then pour it directly over the spices, stirring well.
-
Add the carrots and mix them well into the sauce.
-
Leave to marinate for at least 2 hours in the refrigerator.
-
Serve chilled as a side salad or as a garnish for dishes.
