Gourmet Recipe: Russian Winter Carrot Salad

Ingredients (makes four portions)

Carrot Salad
500 gms carrots, peeled
2 tablespoons cider vinegar
1 teaspoon salt
1 tablespoon coriander seed
2 tablespoons vegetable oil
1 small onion, peeled and sliced
2 garlic cloves, minced
1 pinch cayenne pepper

Grate the carrots and place in a bowl; pour over the vinegar and salt; mix ingredients well to make sure everything is evenly coated. Cover the bowl and place in the fridge for at least 3 hours (preferably overnight) while the flavours develop. When you are ready to assemble the salad, check how much juice the carrots have made and if necessary pour excess juice away. Dry-roast the coriander seeds in a small frying pan over a medium heat (to do this, stir and toss the seeds in the pan for about 2 minutes, until they look toasted and start to jump); crush the roasted seeds lightly with a pestle and mortar. Heat the oil in the same frying pan, add the onion and fry until golden; allow to cool slightly then drain the oil through a sieve on to the carrots; the onion has now served its purpose and can be used in another dish, or discarded. Add the coriander seeds, garlic and cayenne pepper to the carrots, stir well and serve.


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