Carrot Salad withCoriander
This Carrot Salad withCoriander is fresh, crunchy, and bursting with zesty flavor—perfect as a vibrant side for any meal!
Servings: 4 servings
Ingredients
- 4 medium/large carrots cut into fine matchsticks or grated
- 1 Tbsp white vinegar 5%
- 1 clove garlic pressed
- 1 tsp coriander seeds crushed
- 0.5 tsp salt
- 0.5 tsp sugar
- 0.25 tsp freshly ground black pepper
- 2 Tbsp oil olive oil or canola oil
- 1 medium onion finely diced
Instructions
- Wash the carrots thoroughly. Peel if desired, then cut into fine matchsticks or grate for a shredded texture.
- Finely dice the medium onion. Optionally soak diced onion in cold water for 10 minutes for milder taste, then drain.
- Crush the coriander seeds using a mortar and pestle or the flat side of a knife to release their aromatic oils.
- In a small bowl, whisk together white vinegar, pressed garlic, crushed coriander seeds, salt, sugar, freshly ground black pepper, and oil until well combined.
- In a large mixing bowl, combine the prepared carrots and diced onion. Pour the dressing over and toss gently to coat evenly.
- Let the salad sit for 15-30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Equipment
- Cutting Board
- Sharp Knife
- Grater or julienne peeler
- Mixing Bowl
- Whisk or fork
Notes
- Allow the salad to rest before serving for the best flavor blend.
- Adjust salt and vinegar cautiously to avoid overpowering the salad.
- Store in an airtight container in the refrigerator for up to 3 days; add a splash of vinegar or oil if dry.