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Russian Korean Salad

Shred the carrots into thin strands with a spiralizer; I usually buy pre-shredded carrots to save time and my fingers. Toss carrots with 1 teaspoon salt and set aside for one hour. While carrots are softening, add remaining ingredients and whisk. Adjust sour and salty balance. Dress the carrots. It is best to leave the dish for a few hours to pickle but if you can't wait, dive right in. Dish is be. . .

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Servings: 1

Prep Time: 01:00

Cook Time: 15:00

Main Ingredients

1 pound carrots-i buy 2 bags of shredded carrots from trader joes

1 teaspoon salt for softening carrots, 1/2 teaspoon for dressing

1 teaspoon coriander

1 teaspoon cumin

3 tablespoons rice vinegar

2 teaspoons honey

1 large garlic clove, chopped finally

1 teaspoon red pepper chillis-adjust to taste

2 tablespoons oil-grapeseed or sunflower oil is best but others work as well

1/2 teaspoon pepper

Preparation

1Shred the carrots into thin strands with a spiralizer; I usually buy pre-shredded carrots to save time and my fingers.

2Toss carrots with 1 teaspoon salt and set aside for one hour.

3While carrots are softening, add remaining ingredients and whisk. Adjust sour and salty balance.

4Dress the carrots. It is best to leave the dish for a few hours to pickle but if you can't wait, dive right in. Dish is best served with toasted dark rye bread or crackers, and cheese.

Reviews: 0

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