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belarussian carrot salad


this recipe comes from “delia’s vegetarian collection”; delia of course, being the famous delia smith. she in turn was given this recipe by a family she dined with on a trip to minsk. delia says this “simple, but oh-so-good carrot salad…..is prefect for winter when other salad ingredients are not at their best". but it would be good year round too. this recipe needs standing time to allow the flavours to develop; the minimum time for this is shown as cooking time. once made, the salad will keep for two days in the fridge. recipe posted for the zaar world tour 2005.


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  1. Grate the carrots in a food processor using a fine grater blade
  2. Place grated carrot in a bowl and pour over the vinegar and salt
  3. Mix ingredients well to make sure everything is evenly coated
  4. Cover the bowl and place in the fridge for at least 3 hours while the flavours develop
  5. When you are ready to assemble the salad
  6. Check how much juice the carrots have made and if necessary pour excess juice away
  7. Dry-roast the coriander seeds in a small frying pan over a medium heat
  8. Crush the roasted seeds lightly with a pestle and mortar
  9. Heat the oil in the same frying pan
  10. Add the onion and fry until golden
  11. Allow to cool slightly then drain the oil through a sieve on to the carrots
  12. The onion has now served its purpose and can be used in another dish
  13. Or discarded
  14. Add the coriander seeds
  15. Garlic and cayenne pepper to the carrots
  16. Stir well and serve

Step 11

Total Time in Minute 200

Ingredients Count 8

cooking belarussian carrot salad

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Cider vinegar


Coriander seed

Vegetable oil


Garlic cloves

Cayenne pepper

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