Mongolian Carrot SaladIn Mongolia, the seemingly endless parade of meat, meat, and more meat, is only occasionally interrupted by vegetables. And, even then, relief doesn’t come with a garden salad, but rather some combination of root vegetables. This is because there really isn’t a whole lot of good farmland in the giant, cold, central Asian country – only the hardiest specimens make it. In the big city, versions of this simple carrot salad can be found, either dressed in a vinaigrette (as I have done) or in a mayonnaise/sour cream based dressing.
Servings Prep Time
4-6people 30minutes
Passive Time
30minutes
Servings Prep Time
4-6people 30minutes
Passive Time
30minutes
Ingredients
  • 1lb carrot, grated or julienned (on a mandolin is easiest)
  • 1/2cup raisins
For the dressing:
Instructions
  1. To get started, soak the raisins in very hot water until plumped up (about thirty minutes).
  2. Meanwhile, wash and peel a pound of carrots.
  3. After peeling, grate or cut the carrots into juliennes (I used a mandolin to make them nice and even).
  4. Then whisk together the garlic, oil, vinegar, sugar, salt, and pepper together, making a vinaigrette (you might wish to double this recipe and add a bit extra, to taste, if you like a boldly seasoned salad.
  5. Toss the carrots, raisins and vinaigrette together. Cover and let sit in the refrigerator for at least thirty minutes, preferably a few hours.
Recipe Notes

Be sure to use plenty of salt to bring out the flavors.

Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.

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