Turkmen Shredded Carrot Salad (Käşir Salat)
The Quirky Foodster Team
Ingredients
- Carrots, peeled and coarsely grated — 500 g (1 lb)
- Garlic cloves, finely minced — 3
- Sunflower oil — 2 tbsp (30 ml)
- White wine vinegar or apple cider vinegar — 1 tbsp
- Salt — 1/2 tsp
- Ground coriander — 1/4 tsp
- Fresh coriander or parsley, chopped — 1 tbsp
Method
- Grate the carrots coarsely into a large mixing bowl.
- Heat the oil in a small frying pan over medium heat until shimmering, then remove from the heat and stir in the minced garlic and ground coriander for about 20 seconds, until fragrant.
- Pour the hot garlic oil over the grated carrots and toss well.
- Add the vinegar and salt, and toss again until evenly coated.
- Let sit for 10 minutes to soften slightly, then scatter with fresh herbs before serving.
Introduction: This shredded carrot salad, brightened with garlic and a little vinegar, reflects the Central Asian love of
carrots in everything from plov to salads.
Cultural Background: This shredded carrot salad, brightened with garlic and a little vinegar, reflects the Central Asian love of
carrots in everything from plov to salads. It is a common addition to the Turkmen table, offering a crunchy,
tangy contrast to heavier main dishes.
Tips: Pouring the hot oil over the raw garlic mellows its sharpness while keeping its flavour vibrant. Use a coarse grater rather than a fine one for the right texture.
Variations: Add a pinch of chilli flakes for gentle heat. Toss in a small handful of raisins for sweetness. Naturally vegan and vegetarian.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: Not applicable — served cold or at room temperature.
FAQs:
Q: Why heat the oil before adding garlic?
A: It softens the raw bite of the garlic while releasing its aroma into the oil.
Q: Can I use pre-shredded carrots?
A: Yes, though freshly grated carrots have better texture and flavour.
Q: How long does the flavour need to develop?
A: About 10–15 minutes of resting brings out the best flavour.
- Carrots, peeled and coarsely grated — 500 g (1 lb)
- Garlic cloves, finely minced — 3
- Sunflower oil — 2 tbsp (30 ml)
- White wine vinegar or apple cider vinegar — 1 tbsp
- Salt — 1/2 tsp
- Ground coriander — 1/4 tsp
- Fresh coriander or parsley, chopped — 1 tbsp
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