I’ve made this shredded carrot salad for years—it’s a Russian-inspired favorite that’s always a hit. It’s an old-fashioned carrot salad with bold, garlicky flavor and a tangy kick from vinegar. The coriander, paprika, and hot oil enhance the carrots’ natural sweetness. Ready in 25 minutes with pantry staples, it’s a raw carrot salad that’s crunchy, juicy, and spicy. Perfect as a side for meats, soups, or parties, this dish proves simplicity works. Inspired by Slavic traditions, it’s vegan, gluten-free, and easy to customize. Leftovers last days, but it rarely lasts that long! A quick toss of shredded carrots, spices, and oil creates a vibrant, crowd-pleasing salad you’ll crave year-round.
Shredded Carrot Salad: Then-Grandma’s Inspired Flavor
Ingredients
- 2 lbs carrots peeled and shredded
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp sugar
- 1 tsp ground coriander
- ½ tsp paprika
- ¼ tsp cayenne
- 2 garlic cloves grated
- 4 tbsp white vinegar
- ½ cup vegetable oil
Instructions
- Step 1: Mix the spices
- I combine salt, pepper, sugar, coriander, paprika, and cayenne in a small bowl. This ensures even flavor distribution.
- Step 2: Prep the carrots
- I shred peeled carrots using a mandolin slicer for long, thin pieces. A box grater or food processor works too. Toss the shredded carrots with the spice mix.
- Step 3: Add vinegar
- Pour vinegar over the carrots and mix well. Let it sit while I heat the oil.
- Step 4: Heat the oil
- I heat vegetable oil in a skillet until smoking hot. Pour it over the carrots, then stir in grated garlic. The hot oil releases the garlic’s aroma.
- Step 5: Chill before serving
- I refrigerate the salad for 1 hour to enhance flavor. Serve cold.
Notes
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