Composition / ingredients
Step-by-step cooking
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1. It is very important how you grate the carrots. It should be narrow, longish, thick enough - about 5mm. The German grater Broun allows me to achieve such a result. On a regular grater, this is possible if you rub the carrots at an angle on the largest side to achieve the desired length.
2. Cut the onion into thin strips and fry until golden brown in olive oil. Allow to cool and remove with a slotted spoon with a minimum amount of oil.
3. Chop paprika into thin strips (3-5 mm).
4. For the sauce: mix oil, vinegar, salt, red pepper, sugar and coriander (crushed).
5. Now the most important thing is to "squeeze" the carrots. You need to knead it like dough. You need to do this exclusively with your hands. Then everything turns out the way it should. Squeeze the raw carrots until the juice flows abundantly between the fingers.
6. Mix carrots, fried onions and paprika, season with sauce.
7. Let the salad stand in a cool place for 30 minutes. Bon appetit!
Calorie content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Olive oil - 913 kcal/100g
- Paprika - 289 kcal/100g
