Description
A refreshing and tangy German-style carrot salad featuring tender carrots and sautéed onions dressed in a simple vinaigrette of olive oil and vinegar, garnished with fresh parsley. This salad is easy to prepare, requires minimal cooking, and is perfect as a light side dish or accompaniment to hearty meals.
Ingredients
Carrot Salad
- 2 pounds carrots, peeled and thinly sliced
- 1 small onion, finely chopped
- 4 tablespoons olive oil, divided
- 1 tablespoon vinegar
- 1 tablespoon fresh parsley, roughly chopped
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Boil Carrots: In a medium pot, bring water to a boil and liberally season with kosher salt. Add the thinly sliced carrots and cook until slightly softened, about 7 to 8 minutes. Drain the carrots and transfer them to a clean mixing bowl, keeping them warm.
- Sauté Onions: In a nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent and softened, about 8 to 10 minutes. Remove from heat.
- Combine Ingredients: Add the sautéed onions to the warm carrots in the bowl. Pour in the remaining 2 tablespoons of olive oil and 1 tablespoon of vinegar. Season generously with kosher salt and freshly cracked black pepper to taste. Toss gently to combine all ingredients evenly.
- Chill Salad: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours. This allows the flavors to meld and the salad to chill properly.
- Serve: Before serving, garnish the salad with roughly chopped fresh parsley. Serve chilled and enjoy this crisp, flavorful German carrot salad.
Notes
- Use a mandoline or sharp knife to ensure uniform thin carrot slices for even cooking and texture.
- Adjust vinegar quantity depending on your preferred level of tanginess.
- The longer the salad sits refrigerated, the more the flavors develop; it can be made up to a day in advance.
- For a sweeter touch, a teaspoon of sugar can be added to the dressing if desired.
- This salad pairs wonderfully as a side dish with grilled meats, sausages, or traditional German dishes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: German
