Spicy Carrot Salad
2 servings
195 minutes
Spicy carrot salad is a refined dish of European cuisine that combines the gentle sweetness of carrots with the sharpness of spices. Its history traces back to traditional salads where vegetables are marinated for rich flavor. Grated carrots soak in apple vinegar, gaining a slight tanginess, and are then enriched with the aroma of roasted coriander and garlic. A special preparation technique ensures juiciness and pleasant crunchiness. This salad is perfect as a side dish to meat dishes or as an appetizer that awakens the appetite. Its light yet rich flavor makes it a great choice for dinner or festive tables. A culinary creation that reveals the depth of simple ingredients!
1
Grate the carrot on a fine grater. Transfer to a bowl, pour with vinegar, add salt, and mix thoroughly. Cover with plastic wrap and refrigerate for 3 hours, or better overnight. If the carrot releases a lot of juice, drain it in a colander.
- Carrot: 450 g
- Apple cider vinegar: 2 tablespoons
- Salt: 0.5 teaspoon
2
Place a small skillet over medium heat, add coriander seeds, and toast, stirring, for 1-2 minutes, then transfer to a mortar and lightly crush. In the same skillet, heat oil and sauté the onion. Let it cool, strain, and pour the oil into the carrots. The onion will no longer be needed. Season the carrots with coriander, garlic, ground pepper, and mix well.
- Coriander seeds: 1.5 teaspoon
- Onion: 1 head
- Vegetable oil: 2 tablespoons
- Garlic: 2 cloves
- Ground red pepper: pinch
