This tangy, spiced carrot slaw is also called “Korean-style carrot salad” by the Russian diaspora in Central Asian countries. Ethnic Koreans, forcibly relocated to the area by Stalin, created this banchan-style side dish with readily available spices and herbs, like coriander, paprika and cilantro. In Uzbekistan and Kazakhstan, morkovcha is now a popular accompaniment to grilled meats or served as an appetizer.
Toss together the carrots, garlic, coriander, paprika, 1/4 teaspoon pepper, and vinegar in a bowl.
Heat a splash of oil in a hot pan and add the onions. Cook until golden, about 5 minutes. Pour the onions over the carrots and toss to coat. Cover and refrigerate 2 hours and up to overnight.
Just before serving, add the cilantro leaves to the carrot mixture. Spread the Greek yogurt on the pita chips and serve alongside the carrot salad.
Tools You May Need
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
Copyright 2011 Television Food Network, G.P. All rights reserved
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.