Uzbek Carrot Salad

1. 1

   In a small saucepan, heat the oil until almost smoking. Add the onions and quickly brown until some of the small pieces are crispy and dark brown.

2. 2

   In a large bowl, place the shredded carrots. Add the onions and oil from the saucepan and then carefully toss with your hands.

3. 3

   Add sugar and toss with your hands again to evenly distribute.

4. 4

   Add the salt and pinch or more of red pepper flakes and again toss with your hands.

5. 5

   Finally, add the vinegar, cilantro and pepper and give one final toss. Taste and add salt if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.