Spaghetti pie with cream cheese is incredibly simple to make and satisfying. Serve alongside garlic bread and a salad. improved over lasagne.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound carrots, peeled and julienned (preferably with a mandoline)
- 3 cloves garlic, minced
- ¼ cup vinegar
- 1 tablespoon white sugar
- 2 ½ teaspoons salt
- ⅓ cup vegetable oil
- ½ onion, minced
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
Instructions
- Place carrots in a large bowl. Sprinkle garlic over carrots.
- Mix vinegar, sugar, and salt together in a small bowl.
- Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
- Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.
Reviews
This is excellent! So different, and so many different flavors blended together perfectly. I used the largest setting on my spiralier, which made it very pretty also.
I made this for the first time. Substitutes: Grapeseed Oil (Vegetable Oil), Honey (Sugar), Onion Powder and Asian Spice Mix (Salt). Nailed it! Put together in the morning and enjoyed it with spareribs for dinner!
I did as other reviewers suggested and reduced the salt. It turned out great!
Turned out great, very close to what I’ve had in Russia. I would cut down on the salt and vinegar because it turned out a little more sour and salty than what I’m used to. Overall, good recipe!
This dish has become a staple at our house. Simple flavors come together in healthy ingredients. Some crunch, some zing, some zip. I use olive oil instead of veg oil, and I don’t precook the onions.
Had this dish in Kazakhstan at a family member’s farmhouse meal and loved it. I asked how it was made and this is essentially the same recipe (except for the onions). The first time I made it, I used prepared minced garlic instead of fresh–big difference. Go buy a real head of garlic and mince the 3 cloves by knife. The first time I also used a grater–wrong! This time, I first tried to use a Mandoline to julienne the carrots, as some recipes for this dish specify, but it just wouldn’t work. Finally, I pulled out my little handheld Veggetti spiral julienne device and used the larger of the two sizes. Worked great!!! Was more like the original dish we had had. I suppose a Cuisinart would work if you have one. I also did what most reviewers did: cut the salt way down, to 1 tsp. I didn’t have or want onions so I left those out, but still use the oil added to the vinegar and spices, like with any dressing. I also cut the cayenne down to 1/4 tsp since we don’t like “hot” or spicy. Next time I may only use a dash–even 1/4 tsp was too much for us. I used avocado oil because I figured it may be better than just plain canola oil. (I have read not to use olive oil in this recipe btw. ) Agree with everyone that this needs to marinate at least 4-5 hours, and better overnight.
I cut the salt down to less than half what the recipe called for and it is salty enough for my taste. I usually make a sweeter carrot salad with raisins, so this was an interesting contrast. I will probably make it again.
Very good! I had never had Russian-Korean carrot salad before. What a unique and tasty salad! I love the coriander! I was a little conservative with the salt (I only used 2 tsp instead of 2.5tsp) and it was plenty salty. I might even cut back to 1.5tsp next time. I let it marinate overnight and it was oh-so-good!
Way too much salt. I followed directions to a tee and it came out too salty. Use lemon juice instead of salt. It’s still very close to a flavor of a carrot salad I used to buy in Russia.
this was okay..i added a bit of sesame oil to give some needed asian flare
It’s delicious!