Given that I've never been to most of the countries we "visited" on our homeschool world trip, I would not claim that these recipes are truly authentic to the recipes of those countries. Rather, I would say that these recipes are inspired by the recipes from the different countries we visited. I find it almost impossible to follow recipes without adding my own tweaks and refinements, so I modified almost all of the recipes I used for our world trip, often combining several different recipes or making adjustments to make the recipes better suit the tastes of my family.
Russian Korean Carrot Salad has a strange name, and there is no real agreement as to where its name originated. Nonetheless, apparently this type of salad is enjoyed in Russia and was often listed as a typical side dish for Russia. Russian Korean Carrot Salad is super tasty, and is especially enjoyed by myself and my daughter. It can be eaten within an hour after it is made, but it is even better the 2nd or 3rd day. Enjoy this as a yummy side dish any time of day, or it also makes a great addition to sandwiches and liver paté on toast.
Russian Korean Carrot Salad
- 2 Tb sunflower oil
- 1 large white or yellow onion
- sprinkle of finely ground celtic sea salt
- 2 Tb white vinegar
- 3/4 tsp ground coriander
- 1/4 tsp ground paprika
- scant 1/8 tsp ground cayenne pepper
- 3/4 tsp finely ground celtic sea salt
- 1/4 tsp freshly ground pepper
- 1 Tb organic sugar
- 4 medium large carrots
- Chop the onion finely. Heat the sunflower oil in a skillet over medium high heat. Add the chopped onion and a sprinkle of salt. Sauté the onion for 10-15 minutes, until well done and caramelized to release its natural sweetness. I like to use my bamboo spatula to sauté the onion.
- Meanwhile, combine the vinegar, spices, and sugar in a small bowl. Whisk to combine.
- Peel the carrots. Grate the carrots using a box grater and place them in a large bowl. I like to use a glass bowl with a lid for easy storage.
- Once the onion is done, turn off heat and quickly stir in the vinegar/spice mixture.
- Stir the warm onion mixture into the grated carrots.
- Refrigerate for at least an hour before serving. Serve and enjoy! This salad is even better on the 2nd or 3rd day after being made, and makes a great addition to sandwiches.