Part Korean, part Russian, and thoroughly delicious, this is a salad with a fascinating history.
Today you’ll find this dish served all across Russia and parts of the former USSR, dubbed “Korean Carrot Salad.” So how did it get to Russia? Well, I’ve been reading up on it. Here’s the short version of the story:
During the Japanese occupation of Korea before WWII, many Koreans fled to Eastern Russia. Then in 1937, Stalin had all of these ethnic Koreans forcefully deported to less populated areas of the USSR, particularly Kazakhstan. At the end of WWII, Japan withdrew from Korea, but many of these deported Koreans — and their recipes — remained in the USSR. One result is that you can now find “Korean Salad” in Russia.
I thought so.
Russian-Korean Carrot Salad
Yield: 3 Servings
- 4 medium-sized carrots, grated into long, thin strands (I found a mandoline worked best)
- 2 tablespoons vegetable oil, divided
- 2 cloves of garlic, minced into a paste
- 1 small white onion, finely chopped
- 1 tablespoon + 1½ teaspoons white vinegar
- 1 tablespoon ground coriander
- 1½ teaspoons of honey
- ½ teaspoon of salt, or to taste
- Cayenne pepper, optional and to taste
In a small pan over medium heat, saute the onion in one tablespoon of oil until soft; remove from heat and set aside.
In a large mixing bowl, mix the remaining oil and all of the other ingredients together thoroughly; adjust seasonings as needed.
Cover and refrigerate before serving.
Adapted from SheSimmers.