Belarussian Carrot Salad Recipe

Ingredients for Belarussian Carrot Salad

• Carrot
• Cider Vinegar
• 1 teaspoon salt
• Coriander Seed
• Vegetable Oil
• 1 medium onion, finely chopped
• Garlic Cloves
• 1/4 teaspoon cayenne pepper (or to taste)

How to Make Belarussian Carrot Salad

1. Peel and grate the 1 kg carrots using a food processor fitted with a fine grater blade.
2. Place the grated carrots in a large bowl. Pour over the 100ml white wine vinegar and 1 teaspoon of salt.
3. Gently mix the carrots, vinegar, and salt to ensure the carrots are evenly coated.
4. Cover the bowl and refrigerate for at least 3 hours (or preferably overnight) to allow the flavors to develop.
5. After 3 hours, check for excess liquid. If necessary, gently drain off any excess juice.
6. Dry-roast the 1 tablespoon of coriander seeds in a small, dry frying pan over medium heat for 2-3 minutes, or until fragrant.
7. Lightly crush the roasted coriander seeds using a pestle and mortar.
8. Heat the 2 tablespoons of vegetable oil in the same frying pan. Add the finely chopped onion and cook until golden brown, about 5-7 minutes.
9. Remove the pan from the heat and allow the onion to cool slightly. Then, strain the oil from the onion through a fine-mesh sieve directly onto the carrots.
10. Discard the onion (or save it for another use).
11. Add the crushed coriander seeds, 2 minced garlic cloves, and 1/4 teaspoon of cayenne pepper to the carrots. Stir gently to combine.
12. Serve immediately and enjoy your delicious Belarusian Carrot Salad!