Spicy Carrot Salad
Salads • European
Description
The salad can be stored in the refrigerator for 1–2 days.
Ingredients
- Turnips 15 oz
- Apple Cider Vinegar 2 tablespoons
- Salt ½ teaspoon
- Coriander essential oil 1½ teaspoons
- Onion 1 head
- Vegetable Oil 2 tablespoons
- Garlic 2 cloves
- Red Long Chili Peppers a pinch
Step-by-Step Guide
Step 1
Grate the carrots on a fine grater. Transfer to a bowl, pour in the vinegar, add salt, and mix thoroughly. Cover with plastic wrap and refrigerate for 3 hours, or preferably overnight. If the carrots release a lot of juice, drain them in a colander.
Step 2
Place a small skillet over medium heat, add the coriander seeds, and toast them, stirring, for 1–2 minutes. Transfer to a mortar and lightly crush. In the same skillet, heat the oil and sauté the onion. Let it cool, then strain the oil into the carrots. The onion will not be needed anymore. Season the carrots with coriander, garlic, ground pepper, and mix well.
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