carrot + coriander + garlic salad
( guest post by my daughter Viktoria)
The recipe of this salad came to me by way of my friend Maddy. She is Latvian, but I am not sure if this salad is Latvian too. Anyhow, it’s amazing how delicious it is, considering the small and rather basic set of ingredients.
Let me give you a few tips, before you start:
- This salad gets better after a few hours or a night in the fridge.
- An ENTIRE garlic sounds a bit much, granted, but if you dare (and maybe cancel any plans that would involve breathing close to someone who hasn’t tasted this magic)… you will be rewarded with FLAVOUR that is really worth canceling plans for.
- I never measure any quantities, and this salad is quite forgiving, should you also chose to be flexible with your ingredients.
(yields a lot, lasts a few days in the fridge, preparation time: 10-20 minutes, depending how complicated you chop your carrots and garlic)
1kg carrots, sliced in your preferred style (I like using the peeler)
1 head of garlic, finely chopped
100ml oil (olive oil or any mild vegetable oil is fine)
2 TBS sugar
1 tsp salt
1 tsp coriander seeds (feel free to grind in a mortar or use powder)
Black pepper, cumin seeds and chilli flakes are optional
50-100ml apple cider vinegar (start with 50ml and add more to your own taste)
1) Put the carrots in a bowl with roughly 1/4 of the minced garlic.
2) Heat the oil in a small pan, add the spices and the remaining garlic, and stir. Be careful not to let the oil get too hot: your garlic shouldn’t look brown or crispy. Also add the sugar and salt, and it may feel a bit like you are making caramel.
3) Pour the hot oil-garlic-spice-caramel onto your carrots and mix well.
4) Add the ACV last, and mix again.
5) Chill, or simply wait a while for the carrots to absorb the flavours.