Belarussian Carrot Salad


A carrot salad from Belarus with a bite.

This is Fairtrade & metric rework of a Delia Smith recipe published on

This recipe contains the following types of ingredient: plants and fungi.


400 g
organic carrots
20 ml
cider vinegar
4 g
15 g
whole coriander seed
30 ml
vegetable oil
small onion
cloves garlic
1 pinch
FAIRTRADE cayenne pepper
a good grind
FAIRTRADE black pepper


Peel and grate the carrots coarsely, skin and slice the onion, skin the garlic.

Put the grated carrot into a bowl and pour in the vinegar and salt. Mix well to ensure that everything is evenly coated, cover the bowl and refridgerate for 3 hours or more to allow the flavours to develop.

Dry-roast the coriander seeds in a small frying pan over a medium heat until they look and smell toasty. Crush the roasted seeds lightly with a (Traidcraft) 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. Discard or consume the onions.

Add the coriander seeds, crushed garlic and cayenne pepper to the carrots, stir well and serve.