Belarusian carrot salad
And this salad definitely needs to be made in larger quantities than the recipe says, it's something incredible! Delia lists it as a Belarusian salad because she tasted it while visiting a friend from Belarus.
Ingredients
| carrots 450 g |
| apple cider vinegar 2 tbsp. |
| salt 1/2 tsp. |
| coriander seeds 1 tsp. |
| vegetable oil (odorless) 2 tbsp. |
| small onion (cut into circles) 1 pcs. |
| garlic (minced) 2 cloves |
| ground red pepper a pinch |
Instructions
Step 1
Grate the carrots on a fine grater. Put into a bowl, pour vinegar, salt and mix thoroughly. Cover with foil and put in the refrigerator for 3 hours, or even better overnight. If the carrots give a lot of juice - throw them on a colander and drain the liquid.
Step 2
Put a small frying pan over medium heat, pour in the coriander seeds and fry, stirring for 1-2 minutes. Pour into a mortar and crush lightly.
Step 3
Heat the oil in the same frying pan and fry the onion. Let it cool and strain the oil into the carrots. The onions will no longer be needed.
Step 4
Season the carrots with coriander, garlic, ground pepper and mix well. The salad can be stored in the refrigerator for 1-2 days.
This salad is a real bomb! I made it with 400 grams of carrots and we ate it in one breath and it wasn't enough. I did a little differently with the oil. I did not use onions at all, and in hot oil fried crushed garlic and poured it all together into the carrots. I marinated it overnight. When serving, I sprinkled with black sesame seeds. Salad, you just can't tear yourself away, it is firmly settled in our menu.
