Korean-style Carrot Salad

This is the most desires salad in my family throughout the year. Its one of the dishes that my kids go nuts for, in order to get the last serving. Interesting that my kids do not eat carrots in soups, meat stew, or in other dishes, but they can’t walk by when they see the Carrot salad. I love it too, actually. This salad is kind of sweet, kind of spicy, and to be honest- its a perfect balance of sweet and spicy, with garlicky flavor, as well as coriander, that adds a great touch to it.
Yes!!! I love this salad even more for the fact that you can prepare it ahead of time. We, slavic people, go crazy when hosting, and its impossible to do everything in one day. This is why I love to have dishes like this one on my holiday menu list. It’s great that I could make it up 3 days in advance, for any upcoming gathering, but you can also do it the day before and it will taste delicious.

!!! Please Note:

Try to find good / juicy carrots. I have noticed that smaller carrots are much juicier. If the carrots themselves are dry, they will absorb all the marinade and your salad will turn out dryer, and you don’t want that to happen.

Ingredients:

2.2 pounds of carrots, peeled (1 kg)
1 cup light olive oil
3oz (100 grams) distilled white vinegar
3 oz (100 grams) sugar
1-1/2 tsp salt
1 tsp black pepper
3-4 garlic cloves, minced
3 bay leaves
2 tsp ground coriander

1. Julienne the carrots using a julienne slicer.
2. Add all the ingredients to the carrots, except for the olive oil.
3. Heat the oil very well (it is very important to heat the oil until almost smoking before adding to the salad).
4. Pour hot oil over carrots.
5. Mix everything very well with a fork or with your clean hand, using a glove.
6. To store, transfer into an air tight container and keep refrigerated (I use a big glass jar for storage). Let it marinade for at least 12 hours before serving.

Enjoy🍁