Russian Carrot Salad Recipe
This Russian Carrot Salad is very popular in the Slavic cuisine. The crunchy grated carrots are dressed with oil from caramelized onions and seasoned with coriander and garlic.
You can make it as mild or as spicy as you like and adjust the seasonings based on your preferences. In our family, we like using ground coriander, paprika, ground black pepper and some cayenne pepper for a bit of heat.
Ingredients:
Carrots - The star of this salad! Fresh, crunchy carrots provide the perfect base, bringing a naturally sweet and vibrant flavor that makes this dish so delicious.
Onions - I love using yellow onions in this recipe. When caramelized, they add an incredible depth of flavor that really elevates the salad. Trust me, the sweetness from the onions complements the carrots perfectly.
Garlic - Another must-have in this salad! It adds a savory punch that enhances all the flavors.
Oil - For this salad, you can use any high smoke point oil you like, such as avocado, sunflower, or grapeseed oil. They all work well. I like using avocado oil.
Spices - A blend of ground coriander, paprika, and cayenne pepper adds a delightful kick to the salad. Feel free to adjust the amounts to suit your taste—if you’re in the mood for some heat, don’t hold back on the cayenne!
Seasoning - A sprinkle of salt, ground black pepper, and a touch of sugar help balance the flavors, bringing out the natural sweetness of the carrots and onions.
Fresh Herbs - I love to finish this salad with some fresh herbs, like parsley or cilantro. You can use one or both for a burst of freshness that really brightens up the dish!
Vinegar, optional - Some recipes for this salad use distilled white vinegar for a little tang. You can add it if you like, or leave it out—totally up to your taste!
Instructions:
Grate the Carrots
Start by grating your carrots. For this salad, a fine julienne grater or slicer is ideal to achieve those long, thin strands. This shape not only looks great but also helps the carrots absorb all the flavors!
Prepare the Onions
Slice your onions into half circles or chop them coarsely, depending on your preference.
In a large skillet, heat some oil over medium-low heat and add the onions. Cook them for about 7-10 minutes until they turn a lovely golden brown. They shouldn't be completely caramelized though. This will give your salad a sweet, rich flavor without overpowering it.
Season the Carrots
While the onions are cooking, toss the grated carrots in a bowl with ground coriander, paprika, cayenne pepper, sugar, and a sprinkle of salt and ground black pepper to taste. Mix everything together until well combined.
Now, let’s talk garlic! You have two options here:
For a Milder Flavor: Add minced garlic to the onions during the last 30 seconds to a minute of cooking. Just be careful—garlic burns quickly, so it’s best to add it toward the end.
For a Bolder Garlic Kick: If you want that intense garlic flavor, place the raw minced garlic in a large bowl. Then, set a fine mesh sieve over the bowl and pour the hot oil from the skillet right over the garlic, straining out the onions. This will slightly cook the garlic while keeping it fresh and vibrant.
Bonus Tip: Use the Cooked Onions
Don’t toss those cooked onions! They add incredible flavor to your salad but won’t actually be included. I love using them in soups, pasta, rice, or potato dishes. They’re also a fantastic topping for steak, chicken, or seafood!
Combine It All
Finally, add the oil and garlic to the bowl with the carrots. If you're using vinegar, add some in as well, about ½ - 1 Tablespoon. Add more or less, depending on your taste preference. Mix everything together until well combined, making sure all the flavors meld beautifully.