Carrot salad
Carrot salad is a salad made with carrots. Recipes vary widely by regional cuisine. Shredded carrot is often used. Shredded carrot salads are often used as a topping for other dishes.
By country
Carrot raisin salad is a traditional dish in the Southern United States (List of foods of the Southern United States). Grated salad is mixed with raisins, mayonnaise, granulated sugar, salt and black pepper. [1]
The Koryo-saram, ethnic Koreans in the post-Soviet Union states, popularized spicy pickled carrot salad, known throughout the Soviet Union as Korean-style carrots.[2][3] It is said to have been unknown in South Korea until recently, but has gained an international following and is served in many cafeterias throughout the CIS where it is also sold in supermarkets, and featured regularly as a side dish on dinner tables and at holiday feasts set by many ethnicities of the former Soviet Union.
In India, carrot salads are often made with grated carrots are cooked with mustard seeds and green chillies in hot oil.
In Bulgarian cuisine a salad with carrots and cabbage is traditional.
In Brazilian cuisine, churrasco service often includes potato salad and carrot salad made with mayonnaise, raw onion, green peas, sweetcorn or sometimes chayote squashes.
Houria is cooked carrot salad in Tunisian cuisine.
In Russia, doner kebab often includes carrot salad as an accompaniment to the meat.
Surówka z Marchewki is a Polish cuisine carrot salad made with carrots, granny smith apple, lemon juice, sunflower oil or vegetable oil, salt, and sugar.
Carrot salad is eaten in Israel with parsley and lemon juice.
Macedonia (food) is a dish that was represented in the 1940s and 1950s in north Africa and Québec (Québec City especially) with cans "de la macédoine" of diced carrots and peas.
See also
References
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