Russian Carrot Salad

We absolutely love this spicy carrot salad. This is a Russian/Korean salad inspired by kimchi.

I think it pairs well with plove, grilled kabobs and many more dishes. 

This salad is easy to make, however it does require a julienne slicer, Here is a link to my favorite one.

Ingredients:

7-10 large carrots 

2 TB white vinegar 

6 garlic cloves 

1tsp sugar 

1-2 tsp salt

1/4 tsp pepper 

Infused oil: 

1/4 cup of oil 

1 small onion (chopped into small chunks)

1/2 tsp ground coriander

1/2 tsp red pepper flakes 

1/2 tsp paprika 

Directions: 

1. Infused oil- in a skillet or small saucepan add oil and onion and heat on medium/low heat. Cook for about 10 minutes, until the onion is translucent. Add the spices: coriander, red pepper flakes and paprika. Stir the spices and let the oil infuse and cool while you complete the next steps. 

2. Peel the carrots, then using a julienne grater, grate the carrots into a large bowl. 

3. Press the garlic into the bowl, and season the salad with sugar, salt, pepper and vinegar. 

4. Pour in the infused oil through a mesh strainer. 

5. Mix well and refrigerate for a few hours or over night. 

6. Stir well before serving. 

7. Salad is good in the fridge up to a week.  

Plov (Russian rice pilaf)

Plov is a one pot meal which gives you lots of flavor for very minimal effort. I was born in Tajikistan, and this is something we grew up eating every week. This meal is perfect for dinner parties as it serves a lot of people, and heats up wonderfully the next day. Each family has their own way of making plov, and there is no right or wrong way. My mom, sisters and I all make our plov differently. You need to find what works best for you with the type of rice you use. (Short grained rice will require longer cooking times, as opposed to long grained rice) 

If you like Jasmine rice, you will enjoy my recipe. My spices are not over powering, so if you want even more flavor, then add more cumin, coriander and smoked paprkia. 

Ingredients:

• 1 1/2 lbs stew cut beef (I like boneless short ribs)
• 3 large carrots
• 1 large onion 
• 1/2 cup oil
• Aromatics: cumin, coriander, smoked paprika, turmeric 
• 2 cups jasmine rice 
• 4 cups water
• Salt and pepper 

Directions: 

1. Prepare the ingredients for the recipe: cube up meat, peel and julienne the carrots, and peel and chop the onion. 
2. Preheat oil in a pot or dutch oven. Add in the beef and season with salt and pepper. 
3. Stir the meat often to insure that it cooks evenly. 
4. Once the beef is browned, add in the chopped onions. Stir often until the onions are caramelized. 
5. Add in the julienned carrots, stir together.
6. Add in the aromatics: 1 tsp cumin, 1/2 tsp coriander, 1/2 tsp smoked paprika, 1/4 tsp turmeric. 
7. Add in 4 cups of water, 2 tsp of salt, 1/4 tsp of pepper. Bring to a simmer. 
8. Cover with a lid and cook rice on low heat for 20 minutes. 
9. After 20 minutes, fluff the rice, remove from heat and let rest for 10 minutes before serving. 

ENJOY!