Surowka z Marchewki (Polish Carrot Salad)
Prep: 15 Minutes | Cook: 15 Minutes | Resting Time: Overnight (if serving cold) | Total: 24 hours
Makes 8 Servings
Ingredients
2 lbs Carrots, shredded
1 tbsp Lemon Juice
1/2 cup Raisins
2 tbsp Mayonnaise
1 tsp Kosher Salt
Recipe Summary
Shred carrots
Mix shredded carrots with mayo, lemon juice and salt. Add in raisins and mix thoroughly.
Recipe
Peel and shred carrots. In a large bowl, mix shredded carrots with mayonnaise, and lemon juice to evenly coat the carrots. Add in raisins and salt and mix in thoroughly.
Salad is better served chilled (for at least 1 hour) and best if given 24 hours for the flavors to develop, but can also be served immediately as a side.
Why the Recipe Works
The natural sweetness from the carrots is brought out by the lemon juice and salt. Raisins add a more overt sweetness with flavors that are enhanced given 24 hours to develop.
Mayonnaise adds a saltiness and creaminess that balances out the crunchy salad. The mayo serves as a binder with all the ingredients so you can get a complete bite with carrots and raisins without having to individually seek the raisins that would inevitably fall to the bottom of the salad.
The brightness of the salad is a perfect compliment to the heavy meat dishes characteristic of Polish cooking. The sweetness and acidity balance the savory flavors present in Soz Grzybowy, Pork Cutlet, or any other roast that may be served.