Turkmen Shredded Carrot Salad (Käşir Salat)

Name: Turkmen Shredded Carrot Salad (Käşir Salat)
Yield: 4
Cuisine: Turkmenistan
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

The Quirky Foodster Team

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Servings

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.