Carrot salad is asalad made withcarrots. Recipes for carrot salad vary widely byregional cuisine. Shredded carrot is often used. Shredded carrot salads are often used as a topping for other dishes.
"Carrot raisin salad" is atraditional dish in the Southern United States. Grated carrot is mixed with raisins,mayonnaise dressing, granulated sugar, salt and black pepper.[1]
Another carrot salad eaten in America isShredded carrot and serrano chili salad, a savory dish that include ingredients like peanuts, scallions, sesame oil, garlic and lime juice.[2]
InBrazilian cuisine,churrasco service often includespotato salad and carrot salad made with mayonnaise, raw onion, green peas, sweetcorn or sometimeschayote squashes.
TheKoryo-saram, ethnic Koreans in the post-Soviet Union states, popularized spicy pickled carrot salad, known throughout the Soviet Union asKorean-style carrots.[3][4] 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 theCIS 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 formerSoviet Union.
In Russia,doner kebab often includes carrot salad as an accompaniment to the meat.
InIndia, carrot salads are often made with grated carrots are cooked with mustard seeds and green chillies in hot oil.
InBulgarian cuisine a salad with carrots and cabbage is traditional.
Carrot salad is eaten across theMiddle East most commonly by mixing carrots with parsley and lemon juice.
Surówka z Marchewki is aPolish cuisine carrot salad made with carrots,Granny Smith apple, lemon juice, sunflower oil or vegetable oil, salt, and sugar.
In France,carottes râpées (orsalade de carottes râpées) is a grated carrot salad made with whole-grain mustard.
Tzimmes is a sweet side dish that originated inGermany[5], and it is eaten either cold, or warm. Its main ingredients are carrots, and there are many recipe variations that may include sweet potatoes, prunes, apricots, honey, brown sugar and honey.[6][7]
Houria is a cooked, and often mashed, carrot salad inTunisian cuisine.
InMorocco, carrot salad is made by mixing cooked carrots with lemon juice and cumin and oftentimes herbs and garlic.
Macedonia 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.
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