Shredded Carrot Salad: Then-Grandma’s Inspired Flavor
Inspired shredded carrot salad with garlic, coriander, paprika, vinegar, and oil. Vegan, gluten-free, quick 25-minute prep. Zesty, crunchy side dish packed with bold, earthy flavors.
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
Use honey instead of sugar for a natural sweetener. Swap apple cider vinegar for white vinegar if preferred. Add chopped nuts or fresh herbs for extra texture and flavor.