Carrot and onion salad: Difference between revisions
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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. | |||
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|PrepTime = 2 hours 10 minutes | |PrepTime = 2 hours 10 minutes | ||
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| 2 large [[carrots]], topped, tailed, peeled and [[grated]] | | 2 large [[carrots]], topped, tailed, peeled and [[grated]] | ||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/carrots|#carrots]] [[Special:Search/sultanas|#sultanas]] [[Special:Search/carrotandonionsalad|#carrotandonionsalad]] [[Special:Search/grated|#grated]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/pickled|#pickled]] [[Special:Search/onion|#onion]] [[Special:Search/carrot|#carrot]] [[Special:Search/redonion|#redonion]] [[Special:Search/whitewinevinegar|#whitewinevinegar]] [[Special:Search/lime|#lime]] | ||
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Revision as of 09:45, 21 March 2024
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 | |
|---|---|
 |
| 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 🖨 shopping 🛒 list & 👩🍳 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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