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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Ingredients
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
Method
Prep:45min ›
Cook:10min ›
Extra time:10hr marinating ›
Ready in:10hr55min
- Julienne the carrots. Add vinegar and let stand for about 30 minutes.
- Add salt, pepper, soy sauce, and sugar to the carrots. Set to one side.
- Heat 4 tablespoons of the il and fry onion till translucent.
- Add coriander seeds and paprika, heat through and add the content of the pan to the carrots.
- 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.
- Add the remaining oil, cooked squid and garlic to the carrot mixture. Marinate overnight in the refrigerator.
