Tashkent Carrot Salad Recipes
TASHKENT CARROT SALAD
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
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
UZBEK CARROT SALAD
This is a recipe my nanny gave me when we were living in Uzbekistan. She measured nothing, only using the palm of her hand, so I prepare it the same way. She also would shred the carrots on a homemade mandolin made from a board and very frightening looking spikes. I use a food processor but always remember the speed with which she could shred the carrots without accident. I have indicated that you need to toss the ingredients together with your hands. Again, this is the way Nilafar taught me to do it and for some reason it just tastes better when done this way! The measurements are approximate but this is a very forgiving recipe. Perfect for picnics and barbecues or as a side to accompany a spicy entree. One note about the "white vinegar". In Uzbekistan, one purchases vinegar in very small glass bottles. The acid content is 70% compared to western 5-7% acid content. The Uzbek white vinegar must be diluted in order to use it as in its bottled state it could cause severe burns! I tended to dilute it so it still remained a little more acid than what I was used to as I liked the "bite". I do think a strong white vinegar should be used.
Provided by Diplo-mom
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, heat the oil until almost smoking. Add the onions and quickly brown until some of the small pieces are crispy and dark brown.
- In a large bowl, place the shredded carrots. Add the onions and oil from the saucepan and then carefully toss with your hands.
- Add sugar and toss with your hands again to evenly distribute.
- Add the salt and pinch or more of red pepper flakes and again toss with your hands.
- Finally, add the vinegar, cilantro and pepper and give one final toss. Taste and add salt if desired.
Nutrition Facts :
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