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.
| Servings | Prep Time |
| 4-6 people | 30 minutes |
| Passive Time |
| 30 minutes |
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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.
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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:
Instructions
- To get started, soak the raisins in very hot water until plumped up (about thirty minutes).
- Meanwhile, wash and peel a pound of carrots.
- After peeling, grate or cut the carrots into juliennes (I used a mandolin to make them nice and even).
- 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.
- 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.