Tashkent Carrot Salad
Bright, bold, and infused with aromatic spices, Tashkent Carrot Salad is a vibrant Uzbek-inspired dish that brings simple ingredients to life. Shredded carrots are softened with hot, flavor-infused oil, then tossed in a tangy dressing made with vinegar, ground coriander, paprika, and just the right touch of red chili flakes for a gentle kick. Fresh garlic adds depth, while optional garnishes like crispy fried onions and fresh herbs elevate every bite. With only 25 minutes of prep and cook time, this salad is quick to prepare and perfect for chilling ahead, allowing the bold flavors to meld beautifully. Whether served as a refreshing side dish or a light appetizer, Tashkent Carrot Salad delivers a unique combination of spice and zest that’s sure to impress.
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Recipe Information
Ingredients
- 500 grams carrots
- 2 cloves garlic
- 3 tablespoons vegetable oil
- 2 tablespoons vinegar (white or apple cider)
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 0.5 teaspoon red chili flakes
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 small onion (optional)
- 2 tablespoons fresh cilantro or parsley (optional)
Instructions
Peel and wash the carrots, then shred them into long thin strips using a box grater or a mandoline slicer designed for julienning vegetables.
Mince the garlic cloves and set them aside.
In a small pan, heat the vegetable oil over medium heat until hot but not smoking.
If using an onion, finely slice it and fry it in the hot oil until it becomes golden brown and fragrant. Remove the onion slices (if used) and set them aside. The oil will now be infused with flavor.
Pour the hot oil over the shredded carrots carefully to slightly soften them. Mix well using tongs or a spoon.
In a small bowl, combine the vinegar, ground coriander, ground paprika, chili flakes, sugar, salt, and black pepper. Stir until the sugar and salt dissolve.
Pour the spice mixture over the carrots and mix thoroughly to coat all the shreds evenly.
Add the minced garlic and toss again to combine.
Optionally, garnish with fried onions (if used) and freshly chopped cilantro or parsley before serving.
Refrigerate the salad for at least 1 hour to allow the flavors to develop. Serve chilled or at room temperature.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 25.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 31.4 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1852 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
