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Salads

Kazakh Carrot and Garlic Salad

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15 minutes
Prep
0 minutes (plus 1h marinating)
Cook

Ingredients

  • 500 g (1 lb) carrots, peeled and julienned
  • 4 cloves garlic, minced
  • 3 tbsp (45 ml) vegetable oil
  • 2 tbsp (30 ml) white vinegar
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper (optional)

Method

  1. Julienne the carrots into thin, even strips using a peeler, grater, or sharp knife.
  2. Place the carrots in a bowl and sprinkle with salt and sugar; toss well and let sit for 10 minutes to soften slightly.
  3. Heat the oil in a small frying pan until shimmering, then remove from heat and stir in the minced garlic, coriander and cayenne if using; the residual heat will cook the garlic lightly.
  4. Pour the hot oil mixture over the carrots and toss immediately.
  5. Add the vinegar and toss again to combine thoroughly.
  6. Let the salad marinate in the refrigerator for at least 1 hour before serving.

Introduction: This bright, garlicky shredded carrot salad reflects the influence of Korean communities long settled in Kazakhstan, blended into everyday Kazakh tables as a common side salad.

Cultural Background: This bright, garlicky shredded carrot salad reflects the influence of Korean communities long settled in Kazakhstan, blended into everyday Kazakh tables as a common side salad. Tangy, crunchy and quick to prepare, it appears frequently at family meals and casual gatherings across the country.

Tips: Julienne the carrots as thinly and evenly as possible for the best texture. Letting the salad rest overnight deepens the flavour considerably.

Variations: A spicier version adds extra cayenne or a dash of chilli oil. Some cooks add thin strips of daikon radish alongside the carrot.

Storage: Refrigerate in an airtight container for up to 5 days; flavour improves after a day.

Reheating: Best served cold; no reheating required.

FAQs:

Q: Why is garlic added to hot oil rather than raw?

A: Pouring hot oil over raw garlic mellows its sharpness slightly while still infusing the oil with strong garlic flavour, a technique borrowed from Korean-style preparations.

Q: How long does this salad keep?

A: It keeps well refrigerated for about 5 days and often tastes even better after a day or two of marinating.

© Arscale 2026