russian-carrot-salad-korean -salad-carrots-garlic-zesty-salad-side

This easy Russian carrot salad is so, so good. It’s not at all overpowering with spices and takes fairly quick to prepare. There is no need for rubbing or sautéing in this recipe. The ingredients used for this salad are probably already on hand in most households. 

If you have ever attended a Russian or Ukrainian wedding you may have already tried this salad among the many salads served. However there are many different variations to this salad and this one seems to be my favorite. There is no coriander in this version (as some have that), which makes this salad pretty simple and basic considering your only using a few very common ingredients that are probably found in most households. The carrots are julienned on a mandolin into a large bowl and then drizzled with hot oil to slightly soften up the crisp carrots. It is then tossed with sugar, vinegar, crushed garlic and salt. This combination tastes amazing! I have come to love this carrot salad version which was given to me by my sister Inna. You can also season the hot oil with sweet bell peppers or onions and then discard (just to give the oil some extra flavor), but I wanted to share the basic recipe which happens to be very delicious the way it is. The amount of garlic called for in this recipe may seem to be a lot but with about 3 lbs of carrots, it balances out quite well. This recipe makes a fairly moderate sized batch but you can certainly cut the recipe in half. So let’s get shredding!

russian-carrot-salad-korean -salad-carrots-garlic-zesty-salad-side

russian-carrot-salad-korean -salad-carrots-garlic-zesty-salad-side

Ingredients for Russian carrot salad:

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How to make Russian carrot salad:

Peel and wash the carrots. Then julienne the carrots (slightly tilted for longer pieces ) into a large bowl.

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Heat oil in a small saucepan over high heat, until hot (just a few minutes). Do not bring to a boil or a steaming hot temperature. Pour hot oil over carrots and toss together, for oil to fully incorporate into the carrots.

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Slightly cool and then add the crush garlic, vinegar, sugar and salt. Toss all together and refrigerate at least a few hours before serving.

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russian-carrot-salad-korean -salad-carrots-garlic-zesty-salad-side

Easy Russian Carrot Salad

Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Servings: 10 servings
Author: Alyona's Cooking
This easy Russian carrot salad is so, so good. It's not at all overpowering with spices and takes fairly quick to prepare. There is no need for rubbing or sautéing in this recipe. The ingredients used for this salad are probably already on hand in most households. 

Ingredients

  • 3 1/2 lbs carrots
  • 5 tbsp sugar
  • 1 tbsp salt
  • 1/3 cup vinegar
  • 2/3 cup oil
  • 9 cloves garlic
  • 3/4 tsp black ground pepper

Instructions

  • Peel and wash the carrots.
  • Then julienne the carrots (slightly tilted for longer pieces) into a large bowl.
  • Heat oil in a small saucepan over high heat, until hot (just a few minutes). Do not bring to a boil or a steaming hot temperature.
  • Pour hot oil over carrots and toss together, for oil to fully incorporate into the carrots.
  • Slightly cool and then add the crush garlic, vinegar, sugar and salt. Toss all together and refrigerate at least a few hours before serving.

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6 comments

    • Teya

    This is heaven sent! In the 90s I was assigned in Mongolia and I had it for breakfast everyday. I was addicted to it but didnt know how to do it. The kitchen staff spike very little English so…But thanks to you after 20 years, I can make it and it eat it everyday!

    Thank you so much!

      • Alyona’s Cooking

      Haha, thanks for the awesome feedback, Teya! I’m so glad it tasted like the one you had for breakfast every day!

    • Katy| Her Cup of Joy

    I’ve made this twice already! So delicious:) I added some cayenne pepper to it as well for more of a kick! This recipe makes a lot of I half led it as well

      • Alyona’s Cooking

      Thank you for the kind feedback, Katy! You can certainly add more pepper to taste! Depending on the crowd of eaters this recipe can feed a moderate to large crowd. I would certainly halve the recipe if I was serving a crowd of a few adults.

        • Katy | Her Cup of Joy

        Making it again this year for Thanksgiving, I love this salad!

          • Alyona’s Cooking

          Thanks for sharing your feedback Katy:)

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