Dish of South African Carrot Salad
(click to enlarge)

Carrot Salad


South Africa
Makes:
Effort:
Sched:
DoAhead:  		 4 salad
**
30 min
Hours		 This simple salad is very popular in the South African Indian communities, served with curries, biryanis, and especially with bunny chow.




7
4
4
2
------
3
1
------
oz
oz
oz

---
t
t
---
Carrots
Cucumber (1)
Onion, red
Chili Jalapeños  
-- Dressing
Lemon Juice
Salt
--------------
Make   -   (30 min)
  1. Peel CARROTS and cut into very thin juliennes, 3 to 4 inches long. I use a julienning vegetable peeler. Place in a large mixing bowl.
  2. Slice CUCUMBER thin lengthwise and cut Into strips barely wider than the carrots. Add to the bowl.
  3. Slice ONION lengthwise in half. Then cut the half lengthwise as though you were going to chop fine, all the way to the root end but not through the root end. Keep the knife tilted so the edge points to the centerline where the the onion meets the cutting board. Then, instead of slicing crosswise, just cut off the root end. Separate the strands and add to the bowl.
  4. Cap and core the Jalapeños. Remove the seeds and membranes, then slice very thin lengthwise. Add to the bowl. With the core and membranes removed, the Jalapeños will give only a little heat.
  5. Tumble all together until evenly distributed.
  6. Squeeze Lemon Juice and mix all Dressing items.
  7. When near serving time, pour Dressing over the Carrot mix and tumble well.
NOTES:

  1. Cucumbers:

      If at all possible, use small cucumbers that don't need to be skinned or seeded, such as Persian, Japanese or European. If you have only the standard waxed green blimps, peel them and seed them, then measure out the given weight.

  2. Variations:

      Some recipes include Iceberg Lettuce, cut into very fine threads. Some recipes use Vinegar instead of Lemon Juice, and some combine the two. Some recipes add sliced Cherry Tomatoes. Some recipes add "a pinch" of Sugar, some add a lot more than that.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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