Carrot Salad

As mentioned in some of my previous blog posts, I try my best to cook with seasonal produce. It really makes a world of a difference when you compare in season produce with out of season produce. I mean, have you ever tried berries in the winter? You just can’t compare them to fresh summer berries right? Since it’s November, I decided to pick up these locally grown carrots from Main & Vine shop and make this vibrant carrot salad. If you’ve ever been to any Slavic gathering, you’ve probably seen this salad. Everyone has their variation of this salad. This is the way my mother makes it. It’s a simple salad that really packs a punch in flavor. Ground coriander is the secret to its fragrant aroma. It’s also very nutritious, since the main ingredient is carrots.

Ingredients:

2 lb. shredded carrot

1 tsp salt

1/2 tsp black pepper

2 tbsp sugar

1 tsp ground coriander

1/2 tsp paprika

1/4 tsp cayenne

2 garlic cloves, grated or pressed

4 tbsp vinegar

1/2 cup vegetable oil

Instructions:

1 . In a small prep bowl, combine salt, pepper, sugar, coriander, paprika, and cayenne.

2 . Shred the carrot using a mandolin. Place the shredded carrots into a large bowl and toss with the spices.

3 . Add the vinegar and mix to thoroughly coat.

4 . Heat the vegetable oil in a skillet until it’s smoking hot. Pour it over the shredded carrots and toss it with the grated garlic.

5 from 4 votes

Print

Shredded Carrot Salad

Prep Time

25 mins

Total Time

25 mins

 

2 lb. shredded carrot 1 tsp salt 1/2 tsp black pepper 2 tbsp sugar 1 tsp ground coriander 1/2 tsp paprika 1/4 tsp cayenne 2 garlic cloves, grated or pressed 4 tbsp vinegar 1/2 cup vegetable oil

Servings: 6

Author: Dina from SimplyHomeCooked.com

Ingredients

• 2 lb. shredded carrot
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp sugar
• 1 tsp ground coriander
• 1/2 tsp paprika
• 1/4 tsp cayenne
• 2 garlic cloves grated or pressed
• 4 tbsp vinegar
• 1/2 cup vegetable oil

Instructions

1. In a small prep bowl, combine salt, pepper, sugar, coriander, paprika, and cayenne.
2. Shred the carrot using a mandolin. Place the shredded carrots into a large bowl and toss with the spices.
3. Add the vinegar and mix to thoroughly coat.
4. Heat the vegetable oil in a skillet until it's smoking hot. Pour it over the shredded carrots and toss it with the grated garlic.