Sweet and Tangy Carrot Pickle (Carrot Rapa)
Appetizing Korean Carrot Pickle Dish – A Vegetarian Delight Salad
This ‘Carrot Rapa’ dish is so delightful that even those who usually dislike carrots will fall in love with its charm. It’s a dish that those who are sensitive to its unique aroma can enjoy without hesitation. The crisp texture and sweet-tangy flavor combination make it a perfect salad or appetizer that instantly becomes a flavor enhancer for any meal when your appetite is low.
Main Ingredients
- 3 Korean carrots
- 1 Tbsp coarse salt (for pickling)
- 1 Tbsp sugar
- 1 Tbsp lemon juice
- 0.5 Tbsp whole grain mustard (or mustard seeds)
- 5 Tbsp olive oil
- Pinch of black pepper (freshly ground)
Cooking Instructions
Step 1
First, thoroughly wash the fresh carrots. Then, trim off the tough root and tip ends for a clean preparation.
Step 2
Now, it’s time to thinly slice the carrots using a mandoline slicer or a vegetable peeler. Using a mandoline will result in finer, more uniform strands, which enhances the texture. If you don’t have a mandoline, use a vegetable peeler to shave the carrots thinly, almost like peeling them. The key is to make them as fine as pasta strands!
Step 3
Evenly sprinkle 1 tablespoon of coarse salt over the thinly sliced carrots. The salt helps to soften the carrots, preserve their crispness, and draw out excess moisture.
Step 4
Let the salted carrots sit for about 20 minutes to pickle. Gently toss them once in the middle to ensure the salt is distributed evenly and pickles effectively. Be careful not to over-pickle, as they can become mushy. Keep an eye on the time.
Step 5
After 20 minutes, place the pickled carrots in a colander to drain the water naturally. Allowing the moisture to escape on its own, without squeezing, is crucial for maintaining their crisp texture.
Step 6
Now, let’s make the delicious dressing. In a bowl with the drained carrots, add 1 tablespoon of sugar and 1 tablespoon of refreshing lemon juice.
Step 7
Next, add 0.5 tablespoon of whole grain mustard for flavor and a pinch of freshly ground black pepper. The zesty flavor and aroma of whole grain mustard pair wonderfully with carrots. If you prefer a more robust flavor, feel free to add a little more whole grain mustard. Finally, pour in 5 tablespoons of mild olive oil and stir everything together until the dressing is well combined. Your flavorful sauce is ready!
Step 8
Pour the prepared dressing over the drained carrots. Gently toss everything together, ensuring the dressing coats the carrot strands evenly. Mixing gently with your hands will help the dressing permeate the carrots nicely.
Step 9
The carrot rapa is delicious right away, but for an even richer and more complex flavor, let it rest in the refrigerator for a day or two. This allows the flavors to meld beautifully. Enjoy it as a salad, a sandwich filling, or a delightful side dish!
