Uzbek Carrot Salad
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 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
- 1⁄2 teaspoon salt
- 1 pinch red pepper flakes (more if you like it hot)
- 1⁄4 cup white vinegar (distilled or white wine)
- 1⁄2 cup chopped cilantro
- pepper
- additional salt, if necessary, to taste
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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RECIPE SUBMITTED BY
I am a very lucky woman who has a wonderful husband and two beautiful kids (DD age 11 and DS age 5). My husband's job entails moving to a different country every 2 - 3 years! We have lived in some fairly "exotic" places and some not so exotic but have always enjoyed the culture, experience, and people we meet. Of course, we also enjoy the food and are continually learning about new foods, ingredients, and ways to cook.
Currently my two kids and I are living in Virginia while my husband is overseas. We are in the middle of a house build which keeps me hopping as well as the kids' soccer practices, school activities, and sleepovers! I still love to cook but am now cooking for just one DD who fortunately, enjoys trying new foods, and one DS who only like hot dogs and cheese!
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