A vibrant, tangy, and slightly spicy carrot salad with bold flavors. Originating from Soviet-era Korean communities, it’s now a beloved dish across Eastern Europe. Perfect as a side dish, appetizer, or refreshing snack.
Explanation
Morkovcha is a Korean-inspired carrot salad that became popular in Russia and neighboring countries. It features finely grated carrots tossed with garlic, vinegar, sugar, and spices, then infused with hot oil poured over the mixture. The result is a crunchy, aromatic salad with a balance of sweet, sour, and spicy notes. It’s often served alongside meats, rice dishes, or enjoyed on its own. The secret lies in grating the carrots thinly and letting the flavors meld for a few hours before serving.
Prep Time: 20 minutes Cook Time: 5 minutes Total Time: 25 minutes + 2 hours resting Servings: 6–8
Ingredients
- 1 ½ lbs carrots (peeled and grated into thin strips)
- 4 cloves garlic (minced)
- 3 tablespoons vinegar (white or apple cider)
- 2 tablespoons sugar
- 1 teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon black pepper
- ½ cup vegetable oil
- 1 small onion (optional, for flavoring the oil)
Products for Using in Recipe
- Use a julienne grater or mandoline for authentic thin carrot strips.
- Sunflower oil is traditional, but any neutral vegetable oil works.
- Fresh garlic is essential for bold flavor.
- Apple cider vinegar adds a pleasant tang and balances sweetness.
Instructions
- Place grated carrots in a large bowl. Add garlic, vinegar, sugar, salt, coriander, paprika, cayenne, and black pepper. Toss well.
- Heat vegetable oil in a skillet. If using onion, sauté until golden, then remove onion (oil will be infused).
- Pour hot oil directly over the carrot mixture to release aromas and blend flavors. Mix thoroughly.
- Cover and refrigerate for at least 2 hours (overnight is best) to allow flavors to develop.
- Serve chilled as a side dish or appetizer.