Burkānu salāti (Carrot Salad)

Burkānu salāti

This week, I’m featuring a Latvian recipe that my husband’s family introduced me to.

I admit, this is a strange one. It doesn’t seem as if it’d be good, but that’s where the assumption is wrong: this has become one of my favorite side salads. It’s best paired with strong flavors, like red wine sausage or marinated pork tenderloin. I also try to make this first when preparing dinner so that it can rest in the fridge and blend the flavors.

Carrot Salad [printable recipe] [latviski]

Serves 2 to 4

2 – 3 medium carrots, peeled and coarsely grated
2 medium cloves garlic, crushed (to taste, this will make a mild salad)
2 part sour cream1
1 parts mayo1

Combine all ingredients and refrigerate for 30 minutes before serving.


  1. I can’t give an accurate amount of how much sour cream and mayo I use since it’s different depending on what I feel like and how juicy the carrots and garlic are. However, I almost always use a 2:1 ratio of sour cream to mayo. Make this like any other potato or pasta salad – add enough of the wet stuff to make it to your taste.

Burkānu salāti

Burkānu salāti [printable recipe]

2 – 4 porcijas

  • 2 – 3 rīvēti burkāni
  • 2 sasmalcinātas ķiploku daiviņas
  • sāls
  • 2 daļas skābā krējuma
  • 1 daļa majonēzes

Mazā bļodā sajauc burkānus, ķiplokus un sāli. Pievieno krējumu un majonēzi līdz maisījums sasniedz vēlamo konsistenci. Atdzesē vismaz pusstundu.

This entry was posted in dairy-free, gluten-free, latvian, latviski, recipes, salad, side, vegetable, vegetarian. Bookmark the permalink.

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