Uzbek Carrot Salad Recipes

RUSSIAN CARROT SALAD - KOREISKAYA MORKOVKA

Steps:

• Grate the carrots on a fine julienne grater.
• Slice the onions into half circles. Heat the oil in a large skillet and add the onions. Season with salt to taste. Cook on medium low heat for 7-10 minutes, until the onions are golden brown.
• Meanwhile, in a large bowl, season the carrots with salt and ground black pepper to taste. Add the sugar, ground coriander, paprika, cayenne pepper and mix to combine.
• Finely mince or press the garlic cloves through a garlic press and place in the bottom of a large bowl. When the onions are cooked, strain the onions through a fine mesh sieve, pouring the hot oil right over the garlic. You can choose to strain out the garlic as well or even add the garlic to the onions during the last 30 seconds of cooking if you want the garlic to have a much more mild flavor in the salad. The other option is to add in the garlic along with the oil to the carrot salad, mixing all the ingredients to combine. The cooked onions will not be used in the salad. Add them to other recipes.
• Store the carrot salad in the refrigerator. You can serve the salad right away, but for the best results, marinate the salad in the refrigerator at least for a few hours or overnight before serving.
• Mix to combine again before serving the salad. Garnish with fresh herbs.
• Store the salad in the refrigerator for up to a week.

RUSSIAN "KOREAN" SALAD (Корейская Морковь)

Steps:

• In a small pan, over medium heat, saute the onion in one tablespoon of oil until soft; remove from heat and set aside.
• In a large mixing bowl, mix everything together with your hands; adjust seasonings as needed.
• Cover the bowl with a piece of plastic wrap and refrigerate for 4-5 hours before serving. Kept covered and refrigerated, leftover salad remains good for 24 hours.

UZBEK CARROT SALAD

Steps:

• In a small saucepan, heat the oil until almost smoking. Add the onions and quickly brown until some of the small pieces are crispy and dark brown.
• In a large bowl, place the shredded carrots. Add the onions and oil from the saucepan and then carefully toss with your hands.
• Add sugar and toss with your hands again to evenly distribute.
• Add the salt and pinch or more of red pepper flakes and again toss with your hands.
• Finally, add the vinegar, cilantro and pepper and give one final toss. Taste and add salt if desired.

SIMPLE CARROT SALAD

Steps:

• Boil the carrots whole in lightly salted water for 8-10 minutes until just tender (or steam, if you prefer).
• While the carrots are boiling, use a pestle and mortar to mash the garlic to a paste with a pinch of salt, then add the cumin seeds and pound a little more to combine. Stir in the honey and lemon juice.
• Drain the carrots, leave until cool enough to handle, then slice on the diagonal and tip into a salad bowl. Toss the dressing thoroughly with the warm carrots, scatter over the raisins and pine nuts, then drizzle with the olive oil. If you have time, allow the carrots to stand at room temperature for an hour or so, for all the flavours to come together. Just before serving, toss through the coriander.

CLASSIC CARROT SALAD

Steps:

• In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.
• Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.
• Refrigerate for at least 1 hour, then serve chilled.