Description:
This vibrant, crunchy salad features julienned carrots tossed in a garlicky, tangy, slightly spicy dressing. Popular across Central Asia and Eastern Europe, it’s a refreshing side dish that pairs beautifully with grilled meats, rice dishes, or wraps.
📝 Ingredients (Serves 4):
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4 cups carrots, julienned or grated (about 4 medium)
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3 cloves garlic, minced
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2 tablespoons rice vinegar or apple cider vinegar
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1½ tablespoons vegetable oil or olive oil
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1 teaspoon sugar or sugar substitute
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½ teaspoon salt
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½ teaspoon paprika
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¼–½ teaspoon chili flakes (to taste)
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¼ teaspoon ground coriander (optional but authentic)
Optional:
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1 teaspoon sesame oil
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Chopped cilantro or parsley
👩🍳 Instructions:
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Prep carrots:
Place julienned carrots in a bowl and lightly massage with salt for 1 minute to soften. -
Heat oil (optional traditional step):
Warm oil in small pan with garlic and spices for 20–30 seconds (don’t burn). -
Mix dressing:
Pour warm oil mixture over carrots. Add vinegar and sugar. Toss well. -
Chill:
Cover and refrigerate 30–60 minutes for best flavor. -
Serve:
Toss again and garnish if desired.
⭐ Recipe Notes:
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Traditional version uses hot oil poured over garlic and spices.
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Best after resting — flavor deepens.
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Naturally vegan and gluten-free.
💡 Tips:
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Use mandoline for perfect julienne cuts.
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Add cucumber or bell pepper for crunch.
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Adjust spice with chili oil or sriracha.
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Keeps in fridge up to 4 days.
🥗 WW (Weight Watchers) Points (Per Serving):
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WW Blue/Purple: ~1–2 points
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WW Green: ~2–3 points
👉 Lower Points Tip: Use cooking spray instead of oil — drops to 0–1 point.
🍽️ Serving Ideas:
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With grilled chicken or kebabs
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Inside wraps or sandwiches
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As rice bowl topping