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Belarussian Carrot Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.974
Energy (kCal)345.3998
Carbohydrates (g)23.8743
Total fats (g)28.5151
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grate the carrots in a food processor using a fine grater blade. | 2. Place grated carrot in a bowl and pour over the vinegar and salt; mix ingredients well to make sure everything is evenly coated; Cover the bowl and place in the fridge for at least 3 hours (preferably overnight) while the flavours develop; When you are ready to assemble the salad, check how much juice the carrots have made and if necessary pour excess juice away. | 3. Dry-roast the coriander seeds in a small frying pan over a medium heat (to do this, stir and toss the seeds in the pan for about 2 minutes, until they look toasted and start to jump); crush the roasted seeds lightly with a pestle and mortar . | 4. Heat the oil in the same frying pan, add the onion and fry until golden; allow to cool slightly then drain the oil through a sieve on to the carrots; the onion has now served its purpose and can be used in another dish, or discarded. | 5. Add the coriander seeds, garlic and cayenne pepper to the carrots, stir well and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 1 peeled 52.48 12.2624 1.1904 0.3072
    cider vinegar 2 tablespoons 6.257999999999999 0.2771 0.0 0.0
    salt 1 teaspoon - - - -
    coriander seed 1 tablespoon 14.9 2.7495 0.6185 0.8885
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    onion 1 peeled sliced 28.0 6.537999999999999 0.77 0.07
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    cayenne pepper 1 pinch 0.3578 0.0637 0.0135 0.0194

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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