Description
This Russian Carrot Salad with Coriander is a fresh, tangy side dish featuring finely grated carrots seasoned with vinegar, garlic, coriander seeds, and sautéed onions. The salad combines crunchy textures with warm, aromatic spices, making it a flavorful accompaniment perfect for any meal.
Ingredients
Scale
Vegetables
- 4 medium/large carrots (cut into fine match sticks or grated for Korean-style salad)
- 1 medium onion (finely diced)
Seasonings and Condiments
- 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)
Instructions
- Prepare the carrot mixture: In a large bowl, combine the grated carrots with white vinegar, pressed garlic, crushed coriander seeds, salt, and sugar. Mix thoroughly to ensure the flavors are evenly distributed.
- Sauté the onions: Heat oil in a medium skillet over medium-high heat. Add the finely diced onion and sauté until it becomes soft and golden, which should take about 5 to 6 minutes.
- Add pepper and combine: Sprinkle freshly ground black pepper over the sautéed onions and stir quickly to incorporate the spice. Immediately transfer the peppered onions into the bowl with the carrot mixture.
- Mix and marinate: Stir all ingredients together well, ensuring the onions, spices, and dressing coat the carrots evenly. Let the salad sit for at least 1 hour to allow the flavors to meld before serving.
Notes
- For a more intense flavor, allow the salad to marinate longer than one hour, preferably in the refrigerator.
- Use freshly crushed coriander seeds for the best aroma and taste.
- This salad can be served chilled or at room temperature.
- Substitute olive oil with canola oil if a neutral flavor is preferred.
- Grating carrots finely helps absorb the dressing better and gives the salad a pleasant texture.
