Russian Carrot Salad Raw Recipes

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RUSSIAN CARROT SALAD WITH CORIANDER



Russian Carrot Salad with Coriander image

Provided by Natasha of NatashasKitchen.com

Time 20m

Number Of Ingredients 9

4 med/large carrots (cut into fine match sticks or using grater for Korean carrot salad)
1 Tbsp white vinegar (5%)
1 garlic clove (pressed)
1 tsp coriander seeds (crushed)
1/2 tsp salt
1/2 tsp sugar
1/4 tsp freshly ground black pepper
2 Tbsp oil (olive or canola)
1 medium onion (finely diced)

Steps:

  • Mix together 4 grated carrots, 1 Tbsp of vinegar, 1 garlic clove, 1 tsp of coriander seeds, 1/2 tsp of salt and 1/2 tsp of sugar.
  • Heat some oil in the medium skillet over medium/high heat than saute 1 diced onion until soft and golden (about 5-6 minutes).
  • Add 1/4 tsp of ground pepper and stir the onions and pepper quickly. Immediately after stirring, add the them to the carrots.
  • Mix well and let salad sit for at least 1 hour before serving.

RUSSIAN CARROT SALAD - KOREISKAYA MORKOVKA



Russian Carrot Salad - Koreiskaya Morkovka image

This carrot salad is very popular in the Russian cuisine. The crunchy grated carrots are dressed with oil from caramelized onions and seasoned with coriander and garlic.

Provided by Olga's Flavor Factory

Time 30m

Yield 8

Number Of Ingredients 10

2 lbs carrots, peeled and grated on a fine julienne grater or mandolin
1 lb onions, sliced into half circles
1 cup oil (avocado, sunflower, etc.)
salt, ground black pepper, to taste
1 Tablespoon granulated sugar
1 1/2 teaspoons ground coriander
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper, or to taste
4-6 garlic cloves, minced
fresh herbs, to garnish (parsley or cilantro)

Steps:

  • Grate the carrots on a fine julienne grater.
  • Slice the onions into half circles. Heat the oil in a large skillet and add the onions. Season with salt to taste. Cook on medium low heat for 7-10 minutes, until the onions are golden brown.
  • Meanwhile, in a large bowl, season the carrots with salt and ground black pepper to taste. Add the sugar, ground coriander, paprika, cayenne pepper and mix to combine.
  • Finely mince or press the garlic cloves through a garlic press and place in the bottom of a large bowl. When the onions are cooked, strain the onions through a fine mesh sieve, pouring the hot oil right over the garlic. You can choose to strain out the garlic as well or even add the garlic to the onions during the last 30 seconds of cooking if you want the garlic to have a much more mild flavor in the salad. The other option is to add in the garlic along with the oil to the carrot salad, mixing all the ingredients to combine. The cooked onions will not be used in the salad. Add them to other recipes.
  • Store the carrot salad in the refrigerator. You can serve the salad right away, but for the best results, marinate the salad in the refrigerator at least for a few hours or overnight before serving.
  • Mix to combine again before serving the salad. Garnish with fresh herbs.
  • Store the salad in the refrigerator for up to a week.

EASY RUSSIAN CARROT SALAD



Easy Russian Carrot Salad image

This easy Russian carrot salad is so, so good. It's not at all overpowering with spices and takes fairly quick to prepare. There is no need for rubbing or sautéing in this recipe. The ingredients used for this salad are probably already on hand in most households.

Provided by Alyona's Cooking

Categories     Salad

Time 13m

Number Of Ingredients 7

3 1/2 lbs carrots
5 tbsp sugar
1 tbsp salt
1/3 cup vinegar
2/3 cup oil
9 cloves garlic
3/4 tsp black ground pepper

Steps:

  • Peel and wash the carrots.
  • Then julienne the carrots (slightly tilted for longer pieces) into a large bowl.
  • Heat oil in a small saucepan over high heat, until hot (just a few minutes). Do not bring to a boil or a steaming hot temperature.
  • Pour hot oil over carrots and toss together, for oil to fully incorporate into the carrots.
  • Slightly cool and then add the crushed garlic, vinegar, sugar, and salt. Toss all together and refrigerate at least a few hours before serving.

RUSSIAN CARROT SALAD (KOREAN-STYLE)



Russian Carrot Salad (Korean-Style) image

Russians call it 'Korean Carrot Salad,' but it is so absolutely ubiquitous in Russia that if they didn't originally own it, they certainly do now. Coriander provides primary flavor; cayenne provides the heat. To get it right, you MUST use a mandoline to julienne the carrots into long, thin strands like spaghetti. To save time, buy them already julienned at the grocery store. This dish is best after it has marinated for 24 hours, but is fine after only 4 or 5 hours.

Provided by The Parkers

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 4h40m

Yield 8

Number Of Ingredients 9

1 pound carrots, peeled and julienned (preferably with a mandoline)
3 cloves garlic, minced
¼ cup vinegar
1 tablespoon white sugar
2 ½ teaspoons salt
⅓ cup vegetable oil
½ onion, minced
1 teaspoon ground coriander
½ teaspoon cayenne pepper

Steps:

  • Place carrots in a large bowl. Sprinkle garlic over carrots.
  • Mix vinegar, sugar, and salt together in a small bowl.
  • Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
  • Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 8.9 g, Fat 9.3 g, Fiber 2 g, Protein 0.8 g, SaturatedFat 1.5 g, Sodium 766.7 mg, Sugar 4.9 g

RUSSIAN CARROT SALAD RAW



Russian carrot salad raw image

Spicy, fresh, crunchy and creamy at the same time, delicious tastes the Russian carrot salad. It is made of fresh carrots, contains many vitamins and also goes vegan. You can serve the salad with garlic as a main dish with a side dish, as a cold appetizer or as a snack. Besides, according to this recipe, for its preparation you need only 3 ingredients and about 15 minutes of time.

Provided by Katja

Categories     Appetizer     Salad     Snack

Number Of Ingredients 5

500 g carrots raw ((cleaned))
4 garlic cloves ( (peeled))
90 g mayonnaise or sour cream or 1:1 mixture of mayonnaise and sour cream
salt
pepper

Steps:

  • Finely grate raw carrots and put them in a salad bowl.
  • Crush garlic and add it to the carrots.
  • Add mayonnaise (alternatively sour cream or a mixture of mayonnaise and sour cream) and mix, seasoning the carrot salad with salt and pepper.

RAW CARROT SALAD



Raw Carrot Salad image

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 10m

Yield 2

Number Of Ingredients 8

4 carrots
1/4 cup yogurt
1 tablespoon honey
1 tablespoon fresh lemon juice
1/2 teaspoon harissa
1/4 cup roughly chopped parsley
1/4 cup roughly chopped pistachios
Kosher salt and freshly ground black pepper

Steps:

  • Peel and discard the skin from the carrots, then keep peeling them from top to bottom into long ribbons. Transfer to a medium bowl.
  • In a small bowl, stir together the yogurt, honey, lemon juice and harissa. Pour the dressing over the carrots. Top with the parsley and pistachios, season with salt and pepper and serve.

RUSSIAN CARROT SALAD



Russian Carrot Salad image

This is a Siberian variation of a Korean salad (called Korean Carrot Salad in Russia). It is a spicy dish that mixes carrot and coriander for a positively addicting result.

Provided by Sarah Truesdell

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb carrot, peeled
1/2 cup vinegar
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons ground red pepper
2 tablespoons ground coriander
2/3 cup vegetable oil

Steps:

  • Wash and peel carrots.
  • Slice into long, thin, square strips. Hint: you will need a vegetable slicer NOT grater for this job. I bought mine at a local Asian food store.
  • For dressing: In separate bowl, mix oil, vinegar, salt, black pepper, red pepper and coriander.
  • Pour dressing over carrots, mix well.
  • Adjust the spices to taste. Reduce the red pepper for a milder version.

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