Uzbek Carrot Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    white onion, peeled, cut into half and then thinly sliced
  • 2
    tablespoons oil (can use any mild oil)
  • 2
    lbs carrots, finely shredded
  • 1
    teaspoon sugar
  • 12
    teaspoon salt
  • 1
    pinch red pepper flakes (more if you like it hot)
  • 14
    cup white vinegar (distilled or white wine)
  • 12
    cup chopped cilantro
  • additional salt, if necessary, to taste
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DIRECTIONS

  • In a small saucepan, heat the oil until almost smoking. Add the onions and quickly brown until some of the small pieces are crispy and dark brown.
  • In a large bowl, place the shredded carrots. Add the onions and oil from the saucepan and then carefully toss with your hands.
  • Add sugar and toss with your hands again to evenly distribute.
  • Add the salt and pinch or more of red pepper flakes and again toss with your hands.
  • Finally, add the vinegar, cilantro and pepper and give one final toss. Taste and add salt if desired.
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