This is an ongoing attempt to recreate a dish that I first fell in love with when I lived in Moscow years ago (back when it was safe and even encouraged for Americans to travel there).

It’s not a Russian dish. I was studying at the Institute of Youth on the southwestern corner of the city, surrounded by Korean and Vietnamese immigrants. The local open-air market was full of stalls selling variations of spicy salads, all with carrots. They might have been inspired by kim chi, but carrots were more available at the time. Some versions had other vegetables and even meat or fish mixed in, though the classic was pure carrot.

This recipe is in turn inspired by one for Korean Carrot Salad in Kachka: A Return to Russian Cooking by Bonnie Frumkin Morales, 2017. That version barely has any chili in it, which I think should be the star seasoning, so I’ve altered my version accordingly. I left in the other spices from the original recipe because I think they add a delicate addition to the flavor. I don’t think this is quite close enough to be considered Korean yet — I ought to consult some actual Korean recipes before I update this recipe someday. But for now, it’s a nice, spicy salad on a hot summer day.

Larger version:
2 lbs. matchstick or coarsely grated carrots
1/2 c. vegetable oil
3 cloves garlic, minced
1/2 tbsp. onion powder
1/2 tsp. paprika
1/4 tsp. freshly ground black pepper
1/4 tsp. ground coriander
1/4 c. white vinegar
2 tbsp. garlic chili paste
1 tsp. kosher salt
1/2 tsp. sugar

Smaller version:
1 10-oz. bag of matchstick carrots
2 tbsp. vegetable oil
1 clove garlic, minced
1/2 tsp. onion powder
1/8 tsp. paprika
1 dash freshly ground black pepper
1 pinch ground coriander
1 tbsp. white vinegar
3 tsp. garlic chili paste
1/2 tsp. kosher salt
1 pinch sugar

Pour the oil into a large pan and warm it over medium-high heat until you can just smell it, but it hasn’t started smoking or shimmering, about 2 minutes. Turn off the heat and whisk in the garlic, onion power, paprika, pepper, and coriander.

Let the mixture cook for a few minutes, then whisk in the vinegar, chili paste, salt, and sugar. Taste and adjust the seasonings. The dressing should be flavorful, aromatic, spicy, and pungent from the vinegar. Let cool to room temperature.

Pour the dressing over the carrots and toss to combine. Let the salad sit at least a few hours (or overnight) to marinate. It is best the second day, but it will start to get soggy if it sits for more than three days. Stir before serving.