Carrot Salad with Coriander

vegan raw salad

Carrot Salad

Ingredients

6-7 medium carrots 3-4 minced garlic

1 medium white onion chopped 2 tbsp ground coriander

4 tbsp safflower or no flavor oil 3 tbsp white vinegar

salt (1 tsp) cayenne and black pepper to taste

Directions

1. Cut the carrots into thin long strips, add the minced garlic and the vinegar. Toss with hands or two spoons, gently pressing the carrots together.

2. Add the coriander to the carrots and set aside.

3. In a small pan, over medium to high heat, saute the onion with the safflower oil until the onion are soft and translucent. Remove from the from heat, add the salt mix well until dissolved.

3. Pass the oil through strainer adding it to the carrots. Mix again and add black pepper and cayenne pepper as desired.

4. Cover and refrigerate for few hours before serving.

Tips

Use plastic gloves, or clean hands to mix everything, as the carrots will absorb flavors better when gently pressing them (instead of using spoons) while mixing.

Best to use no flavor oils as the onion induced flavor is a key ingredient of this salad. Safflower oil has many benefits, and is perfect for medium/high heat cooking.

The flavors will develop more if you leave it for 4-5 hours.

Use white vinegar as apple cider vinegar will change the flavors and it will taste more acidic.

The carrots will produce some juice, use it as a base for other salad dressings (like carrot ginger miso).

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