Belarussian Carrot Salad

1. 1

   Grate the carrots in a food processor using a fine grater blade.

2. 2

   Place grated carrot in a bowl and pour over the vinegar and salt; mix ingredients well to make sure everything is evenly coated; Cover the bowl and place in the fridge for at least 3 hours (preferably overnight) while the flavours develop; When you are ready to assemble the salad, check how much juice the carrots have made and if necessary pour excess juice away.

3. 3

   Dry-roast the coriander seeds in a small frying pan over a medium heat (to do this, stir and toss the seeds in the pan for about 2 minutes, until they look toasted and start to jump); crush the roasted seeds lightly with a pestle and mortar .

4. 4

   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; the onion has now served its purpose and can be used in another dish, or discarded.

5. 5

   Add the coriander seeds, garlic and cayenne pepper to the carrots, stir well and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.