Korean carrots with teriyaki sauce
3 servings
30 minutes
Korean-style carrots with teriyaki sauce is an original version of a popular Eastern salad adapted to Russian cuisine. Spicy, aromatic, and piquant, it perfectly complements meat and fish dishes and pairs well with side dishes. Carrots marinated in teriyaki sauce acquire a rich flavor where sweetness, sourness, and a hint of garlic and mustard spiciness harmoniously intertwine. Sesame adds crunch and nutty notes while herbs refresh the dish. This salad requires time to infuse, but that’s what makes it especially tasty – the juiciness and depth of aroma are fully revealed. It is perfect for both festive tables and everyday meals, filling food with exotic shades.
1
Cut the carrot using a vegetable slicer.
- Carrot: 300 g
2
Prepare the dressing. Mix all ingredients except for the carrot. Chop the greens finely.
- Vinegar: 1 tablespoon
- Olive oil: 1 tablespoon
- Garlic: 1 clove
- Mustard: 1 teaspoon
- Teriyaki sauce: 1 teaspoon
- Sesame seeds: 1 teaspoon
- Salt: to taste
- Fresh herbs: to taste
3
Mix grated carrots with dressing and herbs, stirring thoroughly.
- Carrot: 300 g
- Fresh herbs: to taste
4
Leave in the refrigerator for at least 12 hours.
5
Korean-style carrots are ready.
