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)
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How to Make Belarussian Carrot Salad
- Peel and grate the 1 kg carrots using a food processor fitted with a fine grater blade.
- Place the grated carrots in a large bowl. Pour over the 100ml white wine vinegar and 1 teaspoon of salt.
- Gently mix the carrots, vinegar, and salt to ensure the carrots are evenly coated.
- Cover the bowl and refrigerate for at least 3 hours (or preferably overnight) to allow the flavors to develop.
- After 3 hours, check for excess liquid. If necessary, gently drain off any excess juice.
- Dry-roast the 1 tablespoon of coriander seeds in a small, dry frying pan over medium heat for 2-3 minutes, or until fragrant.
- Lightly crush the roasted coriander seeds using a pestle and mortar.
- 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.
- 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.
- Discard the onion (or save it for another use).
- Add the crushed coriander seeds, 2 minced garlic cloves, and 1/4 teaspoon of cayenne pepper to the carrots. Stir gently to combine.
- Serve immediately and enjoy your delicious Belarusian Carrot Salad!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
23g
Fat
4g
Carbs
4g
