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Introduction
This vibrant grated carrot salad, often known as Korean-style carrots (Morkovcha), is loved for its crunchy texture and bold balance of tangy, spicy, and savory flavors. It’s a refreshing, budget-friendly dish that improves as it marinates.Salads
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Cucumber
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Ingredients
2 lbs (1 kg) fresh carrots, peeled and grated into long thin matchsticks
4–5 garlic cloves, minced or pressed
1 large onion, finely chopped
1/4 cup vegetable oil (sunflower or canola)
2 tablespoons white vinegar (9%)
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Condiments & Dressings
Desserts
Food
1 tablespoon sugarHerbs & Spices
1 teaspoon salt (adjust to taste)
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper or red chili flakes (adjust to taste)
1/4 teaspoon freshly ground black pepper
Fresh parsley or cilantro, chopped
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Juice
juices
Salad
Instructions
Place the grated carrots in a large bowl.Garlic
Add salt and sugar, then massage gently until carrots soften slightly.
Make a small well in the center and add garlic and all spices without mixing.
Heat the vegetable oil in a pan and fry the onion until golden.
Strain the hot oil directly over the spices and garlic on the carrots.
Add vinegar and fresh herbs.
Mix everything well until evenly coated.
Refrigerate for at least 3–4 hours, preferably overnight.
How to Make
Use a julienne peeler or Korean carrot grater for long, thin strands.
Massage carrots gently—do not crush them.
Ensure oil is very hot before pouring over spices to release aroma.
Pack carrots tightly in jars so juices cover them completely.
Allow enough marinating time for full flavor development.Vinegar
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