Carrot salad with prunes
4 servings
30 minutes
Carrot and prunes salad is a delicate and exquisite dish of Ukrainian cuisine that combines the sweetness of juicy carrots with the rich flavor of dried prunes. Historically, this salad was often served as a light accompaniment to main dishes due to its rich vitamin content. Prunes add softness and a slight fruity acidity to the salad that harmonizes well with the creamy sour cream dressing and light sweetness of sugar. Aromatic notes of fresh parsley and dill complete the flavor, adding freshness. This salad is perfect as a standalone dish or side, especially with meat and festive meals. Light, nutritious, and easy to prepare, it remains a favorite in home cooking due to its harmonious texture and depth of flavor.
1
Wash the prunes, pour boiling water over them, and let them sit for 20 minutes. Then remove the pits and finely chop the flesh.
- Prunes: 160 g
2
Peel, wash, and grate the carrot on a coarse grater. Add prunes.
- Carrot: 5 piece
- Prunes: 160 g
3
Add sugar and salt to the sour cream. Mix the carrots with prunes in sour cream, place in a salad bowl, and sprinkle with parsley and dill.
- Sour cream: 200 g
- Sugar: 1.5 tablespoon
- Salt: to taste
- Parsley: 10 g
- Dill: 10 g