Well-flavored, slightly spicy, and vibrant, this Korean Carrot Salad is a popular dish among ethnic Koreans throughout Russia, Ukraine, and Central Asia. It is often served at weddings, parties, and holiday celebrations.
This recipe came from my mother, who sold this salad along with Kimchi Salad at a local farmers market in Tajikistan. Korean women taught her how to make it the authentic way. Adding sugar is optional—my mom doesn’t add it to her version.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Cut the eggplant and vegetables into bite-size pieces.
- Step 2
Cook or fry the eggplant until tender and browned, then cool slightly.
- Step 3
Combine eggplant with tomatoes, bell peppers, onion, garlic, and cilantro.
- Step 4
Whisk vinegar, olive oil, salt, and pepper and toss with the vegetables.
- Step 5
Let the salad stand briefly so the flavors blend, then serve.
- Calories:104 kcal5%
- Protein:1 g2%
- Carbohydrates:8 g3%
- Sugar:5 g10%
- Salt:0.1 g2%
- Energy:435 kJ5%
- Fat:8 g11%
Well-flavored, slightly spicy, and vibrant, this Korean Carrot Salad is a popular dish among ethnic Koreans throughout Russia, Ukraine, and Central Asia. It is often served at weddings, parties, and holiday celebrations.
This recipe came from my mother, who sold this salad along with Kimchi Salad at a local farmers market in Tajikistan. Korean women taught her how to make it the authentic way. Adding sugar is optional—my mom doesn’t add it to her version.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
