Jewish Carrot Salad
6 servings
15 minutes
Jewish carrot salad is a bright and aromatic dish infused with the flavors of traditional Jewish cuisine. Its base consists of crunchy fresh carrots delicately complemented by the spiciness of green onions and sweet caramelized pecans. The dressing made from apple cider vinegar, garlic, mustard, and spices adds richness and depth to the salad's flavor. The origins of this dish date back to times when simple yet nutritious ingredients formed the basis of family meals. It pairs perfectly with meat and fish dishes and can also serve as a light snack on its own. The salad is not only tasty but also healthy, rich in vitamins, making it ideal for those who appreciate the harmony of freshness and richness.
1
Put the caramelized nuts in a bag and hit them against the table to crush them, but not to dust (unfortunately, I couldn't find candied Chinese pecans in Moscow, so, following Zippi's advice, I caramelized them myself by simply frying them in sugar).
- Candied Pecans: 60 g
2
Grate the carrot on a coarse grater.
- Carrot: 0.5 kg
3
Chop the green onion.
- Green onions: 1 bunch
4
Mix oil, vinegar, sugar, crushed garlic, mustard, salt, and pepper into a sauce. Pour the sauce over the carrots with green onions and nuts. Stir.
- Deodorized refined vegetable oil: 0.5 glass
- Apple cider vinegar: 0.3 glass
- Brown sugar: 2 tablespoons
- Garlic: 3 cloves
- French mustard: 2 teaspoons
- Salt: to taste
- Freshly ground black pepper: pinch