Belarussian Carrot Salad
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A carrot salad from Belarus with a bite.
This is Fairtrade & metric rework of a Delia Smith recipe published on food.com.
Ingredients
Method
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.