Burkānu salāti (Carrot Salad)
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)
salt
2 part sour cream1
1 parts mayo1
Combine all ingredients and refrigerate for 30 minutes before serving.
Notes:
- 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.
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