Carrot and onion salad
This recipe requires preparation in advance!
I wanted a 'pickled' carrot salad, but only had hours to prepare it, not days or weeks, so I came up with this. It worked very well with Baked sea bass (Chinese style). The sultanas really compliment the acidic flavours and the onion adds a clean bite.
Carrot and onion salad | |
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Servings: | Serves 2 |
Calories per serving: | 187 |
Ready in: | 2 hours 10 minutes |
Prep. time: | 2 hours 10 minutes |
Cook time: | None |
Difficulty: | ![]() |
Recipe author: | Chef |
First published: | 24th October 2012 |
Best recipe reviewOur daily veg. fix 4/5 A great salad for summer and winter |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 2 large carrots, topped, tailed, peeled and grated
- 1 medium red onion, peeled and sliced to rings
- 100 ml white wine vinegar
- Juice ½ lime
- Big handful of sultanas
- 1 teaspoon demerara sugar or honey (optional)
Method
- Arrange the grated carrots in a bowl and pour the vinegar over the carrots
- Set aside and refrigerate for 2 hours or so
- In a separate bowl, refrigerate the onions too, just to keep them chilled
- After 2 hours, rinse the grated carrots for 20 secs under cold runing water. This should remove the harshness of the vinegar, but leave a pickled flavour.
- Leave in a sieve for 5 minutes to drain
- Add the sliced onions and sultanas and lime juice and mix
- Stir in 1 teaspoon sugar if still a little tart
Serving suggestion
Serve chilled
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