During World War II, large numbers of Koreans were deported to Soviet Central Asia.  When we visited Central Asia last month, we saw lots of Korean women in the markets selling various salads, especially we saw heaps of carrot salads (in Russian Morkovcha).  The carrot salads were invented as a substitute for kimchi, since the napa cabbage used in Korea was not available. 

Unfortunately, we were advised to be cautious about eating raw vegetables during our trip, so we did not sample the salads there, so I cannot compare the salad I made, adapted from Samarkand: Recipes & Stories from Central Asia & the Caucasus by Caroline Eden & Eleanor Ford, with what was available in the markets in Central Asia.

This will take about 1.5 hours to make, most of which is softening the carrots with salt before mixing in the spices, oil, and vinegar.  It will serve 4 persons.  It is best to let it rest for a few hours in the refrigerator before serving, which will lightly pickle the carrots.

1 lb. carrots, peeled and cut into thin strands

½ tsp. sea salt

1 tsp. sesame seeds

1 tsp. coriander seeds

½ tsp. cumin seeds

3 Tbs. rice (or cider) vinegar

2 tsp. honey

1 clove garlic, finely chopped

1-2 birds eye chilies, seeded and finely chopped (or about 1/3 of a serrano chili)

2 Tbs. sunflower oil (or other vegetable oil)

Chopped cilantro as a garnish

In a large bowl, mix the carrots and salt.  Allow to soften for an hour on the kitchen counter.

Toast the sesame, coriander, and cumin seeds in a small skillet until fragrant.  Lightly crush in a mortar and put the toasted seeds in a small bowl.  Add to the bowl the vinegar, honey, garlic, chilies, and sunflower oil.  Whisk together and check for the right sweet and sour balance.

Dress the carrots with the salad dressing.  It can be eaten immediately, but will benefit from a few hours rest in the refrigerator.  Garnish with chopped cilantro before serving.