Belarussian Carrot Salad Recipes

BELARUS PICKLED CARROTS

Belarus Pickled Carrots image

My mom's holiday buffet always included these pickled carrots. I kept the tradition going, then passed the recipe to my daughter. In our family, it isn't a party without this dish. -Lily Julow, Lawrenceville, GA

Provided by Taste of Home

Time 15m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

2 pounds medium carrots, cut diagonally into 1/8-inch slices
3 bay leaves
2 teaspoons caraway seeds
2 cups water
1 cup sugar
1 cup cider vinegar
2 tablespoons kosher salt

Steps:

Place carrots and bay leaves in a large bowl. In a dry small saucepan, toast caraway seeds over medium heat 1-2 minutes or until aromatic, stirring frequently. Stir in water, sugar, vinegar and salt. Bring to a boil. Pour over carrots. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to covered jars. Refrigerate up to 1 month.

Nutrition Facts : Calories 38 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 74mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein.

BELARUSSIAN CARROT SALAD

Belarussian Carrot Salad image

This recipe comes from "Delia's Vegetarian Collection"; Delia of course, being the famous Delia Smith. She in turn was given this recipe by a family she dined with on a trip to Minsk. Delia says this "simple, but oh-so-good carrot salad.....is prefect for winter when other salad ingredients are not at their best". But it would be good year round too. This recipe needs standing time to allow the flavours to develop; the minimum time for this is shown as cooking time. Once made, the salad will keep for two days in the fridge. Recipe posted for the Zaar World Tour 2005.

Provided by Mrs B

Categories Vegetable

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb carrot, peeled
2 tablespoons cider vinegar
1 teaspoon salt
1 tablespoon coriander seed (scant measure)
2 tablespoons vegetable oil (or any flavourless oil)
1 small onion, peeled and sliced
2 garlic cloves, minced
1 pinch cayenne pepper

Steps:

Grate the carrots in a food processor using a fine grater blade.
Place grated carrot in a bowl and 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.

Nutrition Facts : Calories 121.7, Fat 7.3, SaturatedFat 0.9, Sodium 661.5, Carbohydrate 13.9, Fiber 4, Sugar 6, Protein 1.5

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