Prep 20 mins
Cook 0 mins
This is the carrot salad recipe from Chicago's Russian Tea TIme - they serve it with almost everything and is very tasty. A bit different from the other salads I saw posted, so I thought I'd share.
- 2 lbs carrots
- 1 teaspoon coriander
- 4 garlic cloves
- 6 tablespoons olive oil
- 6 tablespoons white vinegar
- 2 tablespoons sugar
- Thinly shred carrots, mix with sugar and crushed garlic. Let it stay for 10 minutes to get the juices out.
- Mix with the rest of seasoning. Let marinate for 6 hours.
- Mix thoroughly before serving as juices tend to sit on the bottom of pan. Serve chilled. Enjoy!