Recipe by: Lana Yun

Source: family recipe

Serves: 4


  • 500 g carrots
  • 1 red onion, sliced
  • 4 cloves garlic, peeled and minced
  • 1 tsp salt
  • 1 tsp sugar
  • Red pepper to taste
  • 2 Tbsp sunflower oil
  • 2 Tbsp white vinegar


  • Clean and grate the carrots
  • In a small pan, over medium heat, saute the onion in the sunflower oil until soft
  • Discard the onions and set aside the oil
  • In a large mixing bowl, mix all the ingredients.
  • Add the oil and mix again
  • Refrigerate before serving

Download PDF here: Russian Korean Carrot Salad Lana Yun