Carrot Salad with Vinegar
This salad perfectly complements all hot main dishes and meats. To prevent eye irritation while cutting onions, rinse the onion and knife with cold water. A cutting board will not absorb an unpleasant onion smell if you rub it with a piece of lemon before slicing.
Updated : 12 June, 2025
Easy
More than 1 hour.
Ingredients
300 grams
Carrot
0.5
Onion
1.5 tablespoon
Vinegar
2 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients. You will need a minimal set of ingredients. Choose juicy, bright orange carrots. You can use regular sunflower oil or olive oil. Vinegar can be replaced with wine or apple cider vinegar.
Step 2
Peel the carrots and onion. Rinse the vegetables under cold running water and pat them dry with paper towels.
Step 3
Finely chop the onion into small cubes or thin quarter rings. Place it in a small deep bowl and pour in the vinegar. Mix well and let it marinate for 3–5 minutes.
Step 4
Meanwhile, grate the carrots using a Korean-style grater or a regular coarse grater.
Step 5
Add the marinated onions with vinegar to the grated carrots. Season with salt to taste and sprinkle with ground black pepper. Pour in the vegetable oil. If desired, add a pinch of ground coriander, paprika, or other favorite spices.
Step 6
Mix everything thoroughly and taste. Adjust the seasoning as needed. If the carrots are not sweet enough, add a pinch of sugar for balance. Transfer the salad to a deep, appropriately sized bowl, cover with a lid or plastic wrap, and refrigerate for 1–2 hours to let the flavors meld.
Step 7
Before serving, mix the salad again, sprinkle with fresh herbs, and serve.