Marinated carrot squid salad

    10 hours 55 min

    For this Korean-inspired salad I use a special julienne slicer but if you don't have one, just cut the carrots into fine strips. The salad needs to marinate overnight in the refrigerator.

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    Serves: 4 

    • 8 carrots
    • 6 tablespoons white vinegar
    • salt and pepper to taste
    • 2 teaspoons soy sauce
    • 1 tablespoon caster sugar
    • 1 onion, minced
    • 200ml oil
    • 1 teaspoon coriander seeds
    • 1/2 teaspoon paprika
    • 1 tablespoon oil
    • 300g squid tubes
    • 3 tablespoons oil
    • 4 cloves of garlic, minced

    Prep:45min  ›  Cook:10min  ›  Extra time:10hr marinating  ›  Ready in:10hr55min 

    1. Julienne the carrots. Add vinegar and let stand for about 30 minutes.
    2. Add salt, pepper, soy sauce, and sugar to the carrots. Set to one side.
    3. Heat 4 tablespoons of the il and fry onion till translucent.
    4. Add coriander seeds and paprika, heat through and add the content of the pan to the carrots.
    5. Heat 1 tablespoon of the oil in the pan over a high heat. Add the squid tubes and fry for 5 minutes turning half way through. Cook squid until no longer translucent.
    6. Add the remaining oil, cooked squid and garlic to the carrot mixture. Marinate overnight in the refrigerator.

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