Carrot Salad

Source

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) salt 2 part sour cream1 1 parts mayo1

Combine all ingredients and refrigerate for 30 minutes before serving.

Notes:

  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.