In 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.

So head to the market with me, and let’s stove top travel over to Mongolia!

(Can you find the carrots in this picture?)

Ulan Bator, Mongolia. Photo by Mario Carvajal.

Serves 4-6

Ingredients:

1 lb carrots, grated or julienned (on a mandolin is easiest)
1/2 cup raisins, soaked in hot water

For the dressing:

1 large clove of garlic, grated
3 tablespoons vegetable oil
2 tablespoons white wine vinegar
1 1/2 teaspoons of sugar
salt & pepper, to taste (be sure to use plenty of salt to bring out the flavors)

Method:

After picking up some carrots and raisins at the local market, take a boat ride to a beautiful castle.

Set up your kitchen in the highest tower.

One should always make carrot salad in castles.

Rebuilt castle in Ulaanbaatar. Photo by Lady Anu.

To get started, soak the raisins in very hot water until plumped up (about thirty minutes).

Meanwhile, wash and peel a pound of carrots. Listen to some music while you work (perhaps some throat singing with wild Gobi Desert dancing?).

After peeling, grate or cut the carrots into juliennes (I used a mandolin to make them nice and even).

They are like little sticks of happiness.

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, a.k.a. Vinegar City. I know I do!).

Toss the carrots, raisins and vinaigrette together. Cover and let sit in the refrigerator for at least thirty minutes, preferably a few hours.

When it’s time to eat, toss, taste, and adjust seasonings. I ended up adding some extra salt to help the flavors shine.

Enjoy while walking across a “carrot stick” bridge.

Bridge above Ider River, Jargalant, Khövsgöl Aimag, Mongolia. Photo by Torbenbrinker.

Or one that just looks like carrot sticks.

It makes everything taste better. Promise.

Mongolian Carrot Salad

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

In 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.

• CourseSides & Salads
• Lifestyle5-ingredients or less, Gluten-Free, Potluck Friendly, Vegan, Vegetarian
• Food TypeFruit, Miss Ava's Favorite Recipes, Sasha's Favorite Recipes, Vegetables

Servings	Prep Time
4-6 people	30 minutes

Passive Time

30 minutes

Servings Prep Time 4-6 people 30 minutes

Passive Time 30 minutes

Mongolian Carrot Salad Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe In 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. CourseSides & Salads Lifestyle5-ingredients or less, Gluten-Free, Potluck Friendly, Vegan, Vegetarian Food TypeFruit, Miss Ava's Favorite Recipes, Sasha's Favorite Recipes, Vegetables Servings Prep Time 4-6 people 30 minutes Passive Time 30 minutes Servings Prep Time 4-6 people 30 minutes Passive Time 30 minutes

Ingredients

• 1 lb carrots , grated or julienned (on a mandolin is easiest)
• 1/2 cup raisins

For the dressing:

• 1 large clove garlic , grated
• 3 Tbsp vegetable oil
• 2 Tbsp white wine vinegar
• 1 1/2 tsp sugar
• salt
• pepper

Servings: people

Units:MetricUS Imperial

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.