Belarussian Carrot Salad

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 lb carrot, peeled
• 2 tablespoons cider vinegar
• 1 teaspoon salt
• 1 tablespoon coriander seed (scant measure)
• 2 tablespoons vegetable oil (or any flavourless oil)
• 1 small onion, peeled and sliced
• 2 garlic cloves, minced
• 1 pinch cayenne pepper

Recipe

• 1 grate the carrots in a food processor using a fine grater blade.
• 2 place grated carrot in a bowl and pour over the vinegar and salt; mix ingredients well to make sure everything is evenly coated; cover the bowl and place in the fridge for at least 3 hours (preferably overnight) while the flavours develop; when you are ready to assemble the salad, check how much juice the carrots have made and if necessary pour excess juice away.
• 3 dry-roast the coriander seeds in a small frying pan over a medium heat (to do this, stir and toss the seeds in the pan for about 2 minutes, until they look toasted and start to jump); crush the roasted seeds lightly with a pestle and mortar .
• 4 heat the oil in the same frying pan, add the onion and fry until golden; allow to cool slightly then drain the oil through a sieve on to the carrots; the onion has now served its purpose and can be used in another dish, or discarded.
• 5 add the coriander seeds, garlic and cayenne pepper to the carrots, stir well and serve.