Best Belarussian Carrot Salad Recipes

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RUSSIAN CARROT SALAD WITH CORIANDER



Russian Carrot Salad with Coriander image

Provided by Natasha of NatashasKitchen.com

Time 20m

Number Of Ingredients 9

4 med/large carrots (cut into fine match sticks or using grater for Korean carrot salad)
1 Tbsp white vinegar (5%)
1 garlic clove (pressed)
1 tsp coriander seeds (crushed)
1/2 tsp salt
1/2 tsp sugar
1/4 tsp freshly ground black pepper
2 Tbsp oil (olive or canola)
1 medium onion (finely diced)

Steps:

  • Mix together 4 grated carrots, 1 Tbsp of vinegar, 1 garlic clove, 1 tsp of coriander seeds, 1/2 tsp of salt and 1/2 tsp of sugar.
  • Heat some oil in the medium skillet over medium/high heat than saute 1 diced onion until soft and golden (about 5-6 minutes).
  • Add 1/4 tsp of ground pepper and stir the onions and pepper quickly. Immediately after stirring, add the them to the carrots.
  • Mix well and let salad sit for at least 1 hour before serving.

RUSSIAN CARROT SALAD (KOREAN-STYLE)



Russian Carrot Salad (Korean-Style) image

Russians call it 'Korean Carrot Salad,' but it is so absolutely ubiquitous in Russia that if they didn't originally own it, they certainly do now. Coriander provides primary flavor; cayenne provides the heat. To get it right, you MUST use a mandoline to julienne the carrots into long, thin strands like spaghetti. To save time, buy them already julienned at the grocery store. This dish is best after it has marinated for 24 hours, but is fine after only 4 or 5 hours.

Provided by The Parkers

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 4h40m

Yield 8

Number Of Ingredients 9

1 pound carrots, peeled and julienned (preferably with a mandoline)
3 cloves garlic, minced
¼ cup vinegar
1 tablespoon white sugar
2 ½ teaspoons salt
⅓ cup vegetable oil
½ onion, minced
1 teaspoon ground coriander
½ teaspoon cayenne pepper

Steps:

  • Place carrots in a large bowl. Sprinkle garlic over carrots.
  • Mix vinegar, sugar, and salt together in a small bowl.
  • Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
  • Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 8.9 g, Fat 9.3 g, Fiber 2 g, Protein 0.8 g, SaturatedFat 1.5 g, Sodium 766.7 mg, Sugar 4.9 g

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

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

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

RUSSIAN CARROT SALAD - KOREISKAYA MORKOVKA



Russian Carrot Salad - Koreiskaya Morkovka image

This carrot salad is very popular in the Russian cuisine. The crunchy grated carrots are dressed with oil from caramelized onions and seasoned with coriander and garlic.

Provided by Olga's Flavor Factory

Time 30m

Yield 8

Number Of Ingredients 10

2 lbs carrots, peeled and grated on a fine julienne grater or mandolin
1 lb onions, sliced into half circles
1 cup oil (avocado, sunflower, etc.)
salt, ground black pepper, to taste
1 Tablespoon granulated sugar
1 1/2 teaspoons ground coriander
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper, or to taste
4-6 garlic cloves, minced
fresh herbs, to garnish (parsley or cilantro)

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.

OLD-FASHIONED CARROT SALAD



Old-Fashioned Carrot Salad image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

2 bunches topped carrots
1 cup good mayonnaise
1/2 golden pineapple, peeled and chopped
1/2 cup raisins
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Peel the carrots and grate them in a food processor fitted with the large grating attachment. If you lay the carrots on their sides in the feed tube, you will have nice long grated strands. Place the grated carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt, and pepper. Toss well and season to taste. Serve chilled or at room temperature.

CLASSIC CARROT SALAD



Classic Carrot Salad image

Maybe your family has made carrot salad forever, or maybe you've seen it at potlucks, but if you're not familiar with this Southern classic, your inner voice might be screaming, "Raisins don't belong in salad!" But relax: This just might be the only time they do. The soft, sweet raisins complement the crunchy carrots, which are finished with a tangy dressing. Soak the raisins in hot water to give them a different, more plump texture. If you aren't a fan of mayonnaise or yogurt, use 2 tablespoons avocado oil or olive oil, plus 1 tablespoon lemon or lime juice, and add some chopped fresh parsley. Let the crunchy-sweet flavors roll over your tastebuds as you realize you've made a simple, and delicious, dish in less than 15 minutes.

Provided by Millie Peartree

Categories     salads and dressings, vegetables, side dish

Time 1h15m

Yield 2 to 4 servings (about 4 cups)

Number Of Ingredients 6

1 (8-ounce) can pineapple tidbits, drained (about 1 cup)
1/2 cup golden or brown raisins
1/4 cup mayonnaise or plain yogurt
1 tablespoon honey (optional)
1 tablespoon fresh orange zest, (optional)
6 medium carrots, peeled and grated (about 4 cups), or 1 (10-ounce) bag of carrot matchsticks

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.

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