📝 About This Recipe
This vibrant, aromatic salad is a cornerstone of Bukharan Jewish hospitality, tracing its roots back to the ancient Silk Road trade routes. Known for its perfect balance of sweet, tangy, and spicy notes, the dish features julienned carrots that are slightly softened by a signature 'hot oil' infusion technique. It is a refreshing, crunchy, and deeply flavorful appetizer that brings a burst of color and Central Asian soul to any Kosher festive table.
🥗 Ingredients
The Vegetables
- 2 pounds Carrots (peeled and julienned into long, thin matchsticks)
- 1 medium Yellow Onion (thinly sliced into half-moons)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 4 cloves Garlic (minced or pressed)
The Spice Blend
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1 tablespoon Granulated Sugar (to balance the acidity)
- 1 teaspoon Ground Coriander (freshly ground preferred)
- 1 teaspoon Sweet Paprika (for color and mild earthiness)
- 1/2 teaspoon Red Chili Flakes (increase for more heat)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Dressing & Infusion
- 1/3 cup Neutral Oil (such as sunflower or grapeseed oil)
- 3 tablespoons White Vinegar (9% acidity is traditional)
- 1 tablespoon Sesame Seeds (toasted for garnish)
👨🍳 Instructions
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1
Prepare the carrots by using a mandoline or a specific 'Korean carrot' grater to create long, uniform matchsticks. Place them in a large, heat-proof glass or stainless steel mixing bowl.
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2
Sprinkle the salt and sugar over the carrots. Use your hands to massage the carrots for about 2 minutes until they begin to soften and release a small amount of moisture.
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3
Create a small well in the center of the carrot pile. Add the minced garlic, ground coriander, sweet paprika, red chili flakes, and black pepper into this well, but do not mix them yet.
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4
In a small skillet or frying pan, heat the neutral oil over medium-high heat until it is shimmering and just starting to show a faint wisp of smoke.
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5
Add the sliced onions to the hot oil. Fry them for 3-4 minutes until they are golden brown and fragrant. This infuses the oil with a deep, savory allium flavor.
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6
Carefully pour the scalding hot oil (and the fried onions) directly over the spices and garlic sitting in the carrot well. You should hear a satisfying sizzle as the heat blooms the spices.
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7
Immediately add the white vinegar over the oil and spices to stop the cooking process and create a bright emulsion.
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8
Using two large spoons or tongs, toss the salad thoroughly to ensure every strand of carrot is coated in the spiced oil and vinegar dressing.
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9
Fold in the freshly chopped cilantro and half of the toasted sesame seeds.
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10
Cover the bowl with plastic wrap and let the salad marinate at room temperature for at least 1 hour. For the best flavor, refrigerate for 4-6 hours or overnight.
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11
Before serving, give the salad one final toss to redistribute the juices that have settled at the bottom.
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12
Transfer to a serving platter and garnish with the remaining toasted sesame seeds and a few sprigs of fresh cilantro.
💡 Chef's Tips
Use a mandoline for perfectly uniform strips; uneven cuts will lead to some pieces being too crunchy and others too soft. Don't skip the 'blooming' of the spices—pouring the hot oil directly on the garlic and spices removes the raw bite and unlocks the aromatics. If you prefer a milder salad, remove the fried onions from the oil before pouring it over the carrots, though keeping them in is more traditional. This salad actually tastes better the next day, making it an ideal make-ahead dish for Shabbat or large gatherings. Ensure your carrots are fresh and sweet; older, woody carrots won't yield the same tender-crisp texture.
🍽️ Serving Suggestions
Serve alongside traditional Bukharan Plov (Osh Plov) to cut through the richness of the lamb and rice. Pairs beautifully with warm, crusty Lepeshka (Central Asian flatbread) and a dollop of hummus. Serve as part of a Salatim (appetizer) spread with roasted eggplant and beet salads. Accompany with a glass of hot green tea or a crisp, dry Riesling to complement the spice. Works excellently as a crunchy topping for grilled chicken skewers or kebabs.