Salata-e-Kabuli (Kabuli-Style Carrot and Raisin Salad) (یلباک هتلاس)
The Quirky Foodster Team
Ingredients
- Carrots, grated — 300 g (2 cups)
- Raisins — 50 g (1/3 cup)
- Lemon juice — 20 ml (4 tsp)
- Sugar — 5 g (1 tsp)
- Salt — 2 g (1/4 tsp)
- Vegetable oil — 15 ml (1 tbsp)
Method
- Soak the raisins in warm water for 10 minutes, then drain.
- Combine grated carrot and raisins in a mixing bowl.
- Whisk together lemon juice, sugar, salt and oil.
- Pour the dressing over the carrots and raisins and toss well.
- Let sit for 5 minutes before serving to allow the flavours to meld.
Introduction: Shredded carrot tossed with sweet raisins, a touch of sugar and lemon, echoing the sweet-savoury notes of Kabuli pulao.
Cultural Background: This salad borrows the same carrot-and-raisin pairing found in Kabuli Pulao, offered here as a lighter, uncooked side dish for everyday meals.
Tips: Soaking the raisins plumps them up and prevents a chewy texture. Grate the carrots finely for the best texture.
Variations: Add a pinch of ground cardamom for extra fragrance. Toss in a few slivered almonds for crunch.
Vegetarian/Vegan: Naturally vegetarian and vegan as written.
Serving Suggestions: Serve as a side to grilled meats or alongside a main pulao dish.
Storage: Refrigerate for up to 2 days in an airtight container.
Reheating: Not applicable — served cold.
Nutrition: 90 kcal | Protein 1g | Carbs 17g | Fat 3g
FAQs:
Q: Can I use pre-shredded carrots?
A: Yes, though freshly grated carrots hold their texture better.
Q: Is this salad very sweet?
A: It has a mild sweetness balanced by lemon — adjust sugar to taste.
- Carrots, grated — 300 g (2 cups)
- Raisins — 50 g (1/3 cup)
- Lemon juice — 20 ml (4 tsp)
- Sugar — 5 g (1 tsp)
- Salt — 2 g (1/4 tsp)
- Vegetable oil — 15 ml (1 tbsp)
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