Tashkent Carrot Salad Recipes

RUSSIAN "KOREAN" SALAD (Корейская Морковь)

Russian

Provided by Leela

Categories Salad, Side Dish, Vegetarian, Vegan, Gluten-Free

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

7 medium-sized carrots, grated into long, thin strands (A Kiwi comes in handy here.)
4 large cloves of garlic, peeled and minced into a fine paste
1 medium white or yellow onion, finely chopped
2 tablespoons ground (or - as I prefer - coarsely-cracked) coriander seeds
4 tablespoons vegetable oil (see notes)
3 tablespoons white vinegar (see notes)
1 teaspoon of salt, or to taste
1 teaspoon of cayenne pepper, or to taste
1 tablespoon honey or 1½ teaspoons of sugar

Steps:

In a small pan, over medium heat, saute the onion in one tablespoon of oil until soft; remove from heat and set aside.
In a large mixing bowl, mix everything together with your hands; adjust seasonings as needed.
Cover the bowl with a piece of plastic wrap and refrigerate for 4-5 hours before serving. Kept covered and refrigerated, leftover salad remains good for 24 hours.

TASHKENT CARROT SALAD

Tashkent Carrot Salad image

This is the carrot salad recipe from Chicago's Russian Tea TIme - they serve it with almost everything and is very tasty. A bit different from the other salads I saw posted, so I thought I'd share.

Provided by CuteOne

Categories Vegetable

Time 20m

Yield 2 lbs, 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs carrots
1 teaspoon coriander
4 garlic cloves
6 tablespoons olive oil
6 tablespoons white vinegar
paprika
salt
pepper
2 tablespoons sugar

Steps:

Thinly shred carrots, mix with sugar and crushed garlic. Let it stay for 10 minutes to get the juices out.
Mix with the rest of seasoning. Let marinate for 6 hours.
Mix thoroughly before serving as juices tend to sit on the bottom of pan. Serve chilled. Enjoy!

Nutrition Facts : Calories 203.9, Fat 13.9, SaturatedFat 1.9, Sodium 106, Carbohydrate 19.5, Fiber 4.3, Sugar 11.2, Protein 1.5

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