This Grated Carrot Salad contains basic and pure ingredients that even the most stringent dieters can savor. The aromas of the garlic and coriander offer it an incredibly aromatic taste.
If you are a fan of salads, then give a shot to this Tomato Garlic Salad or Purple Cabbage Salad.
Recipe Particulars
If you have ever attended a Russian or Slavic wedding, it’s highly probable that you’ve encountered this Grated Carrot Salad. I adore this conventional favorite because it is truly nourishing while still bursting with taste.
- FLAVOR: It boasts a variety of delightful, fresh tastes. The sweet carrots pair beautifully with the zesty, spicy hints of the seasonings, garlic, and tangy vinegar.
- CONSISTENCY: This Grated Carrot Salad is crispy and succulent.
- PREPARATION TIME: It requires 25 minutes to assemble.
- SIMPLICITY: This is an exceedingly uncomplicated dish and so effortless to create. You solely require a few ingredients and some spices that you likely already have on hand.
Required Items
Notes on Ingredients
- Grated carrot– Opt for full-sized carrots for this recipe. They are much simpler to grate than baby carrots and are adequately moist.
- Oil- This imparts a slight cooking to the carrots. Utilize any oil of your preference, such as olive oil or canola oil, although I selected vegetable oil.
- Vinegar- Opt for white vinegar for a tangy touch in this grated carrot salad. Apple cider vinegar can also be used.
- Granulated sugar– A tad of sweetness perfectly balances the tangy heat from the other ingredients.
- Seasonings- Ground Coriander, Paprika, Cayenne Pepper, Salt, and Black Pepper are used in this salad. Coriander offers a citrusy, floral taste, while paprika is sweet. Some heat is also present here.
- Garlic- Utilize fresh cloves for the optimal flavor.
Additions and Replacements
- Replace the sugar and vinegar- If you are steering clear of refined sugars, honey can be used instead of granulated sugar. For a more citrusy touch, fresh lemon juice can replace the white vinegar.
- Incorporate other flavor enhancers- Experiment with this recipe by adding fresh herbs like parsley or chives, golden raisins, cranberries, apples, creamy mayo, Greek yogurt, or dijon mustard. Extra spices such as cumin can also be included.
- Include nuts- Integrate chopped and toasted nuts like walnuts, pecans, or almonds.
- Add legumes- For added protein, chickpeas or white beans can be added to this Grated Carrot Salad.
Instructions on Crafting Grated Carrot Salad
- Prepare the seasoning mixture. Blend the salt, pepper, sugar, coriander, paprika, and cayenne in a small bowl.
- Combine the carrots and spices. Utilize a mandolin to shred the peeled carrot. Afterwards, transfer the shredded carrots to a large bowl and mix them with the seasonings.
- Incorporate the vinegar. Pour in the white vinegar and thoroughly blend.
- Add the oil and garlic. Heat the vegetable oil in a pan until it’s steaming hot. Pour it over the seasoned shredded carrots and combine it with the grated garlic.
Pro Hint: Utilize a high smoke-point oil like vegetable or canola oil to prevent actual burning and smoking when heating.
Pointers for the Recipe
- Utilize another shredding method- A mandolin can be used to shred these carrots, or a box grater and food processor will also accomplish the task nicely.
- Pre-mix the spices- To ensure even distribution of the various flavors, mix the spices in a separate bowl prior to adding them to the carrots.
- Opt for a high smoke point oil- These oils can withstand high temperatures. Opting for one such as vegetable or canola oil ensures they can be heated without burning.
- Use fresh garlic- Grate fresh cloves to give this salad the freshest, most exquisite flavor. Pre-minced garlic doesn’t suffice.
Frequently Asked Questions
Clean and peel the full-sized carrots. Eliminate the tip and greens at the end. Then position the carrot against a box grater, moving it downward against the larger holes to shred it. Rotate the carrot every few strokes for an even shredding. Exercise caution to keep your fingers away from the grater. Alternatively, a mandolin or food processor can be utilized.
To prevent carrots from browning or dehydrating, store them in an airtight container. This will slow down the deterioration process. Vinegar or lemon juice can also be used.
aussi aide à les conserver.
Suggestions de Service
Cette salade de carottes râpées est polyvalente et simple, ce qui en fait un excellent plat d’accompagnement pour tout repas. Servez-la avec de la viande, des pâtes, des soupes ou des fruits de mer.
- Viandes: Servez cela avec du bœuf braisé, du rôti de porc, du steak de côte ou des cuisses de poulet farcies.
- Fruits de mer: Commencez avec cette salade avant de servir du saumon cuit sur planche de cèdre, des rouleaux de volcan, de la morue au four facile avec des légumes (morue en papillote) ou du saumon coriandre et citron vert.
- Pâtes: Savourez cette salade de carottes râpées avec des linguines aux crevettes, une carbonara de poulet et crevettes, une lasagne au poulet ou des pâtes scampi aux crevettes.
- Soupes: Accompagnez cette salade d’un bol de soupe gnocchi au poulet, de soupe à l’oignon français facile, de soupe aux crabes ou de soupe tortellini.
Préparez cette Recette à l’Avance
Préparez à l’avance: Vous pouvez préparer cette salade en râpant les carottes à l’avance et en préparant le mélange d’épices. Ensuite, gardez les carottes au réfrigérateur jusqu’à ce que vous soyez prêt à assembler.
Stockage: Conservez les restes de cette salade de carottes râpées dans un contenant hermétique jusqu’à 4 jours.
Conserver au congélateur: Vous pouvez congeler cette salade jusqu’à 3 mois dans un contenant adapté au congélateur. Laissez-la décongeler au réfrigérateur avant de la mélanger et de la servir.
D’autres Délicieux Plats Russes!
Instructions Complètes de la Recette
Dans un petit bol de prélèvement, mélanger sel, poivre, sucre, coriandre, paprika et piment de Cayenne.
Laver et éplucher les carottes, puis les râper à l’aide d’une mandoline. Placer les carottes râpées dans un grand bol et les mélanger avec les épices.
Ajouter le vinaigre et mélanger pour bien enrober.
Chauffer l’huile végétale dans une poêle jusqu’à ce qu’elle fume. Verser sur les carottes râpées et les mélanger avec l’ail râpé à l’aide de pinces. L’huile chaude fera ressortir les saveurs de l’ail et des épices.
Calories: 144kcal | Glucides: 11g | Graisses: 11g | Graisses Saturées: 8g | Sodium: 295mg | Potassium: 296mg | Fibres: 2g | Sucre: 6g | Vitamine A: 15230UI | Vitamine C: 5.6mg | Calcium: 35mg | Fer: 0.4mg
Remarque: Cette recette a été initialement publiée le 15 novembre 2016, nous l’avons mise à jour depuis.
