Carrot sambal (grated carrot salad or condiment)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Carrots |
| 2 | teaspoons | Salt |
| ¼ | cup | Red wine vinegar |
| 1 | tablespoon | Fresh hot chiles; finely chopped |
| 1 | teaspoon | Sugar |
Directions
A sambal is a favorite dish of the Cape Malays and has become popular with the rest of the country over time. It is a salad or condiment and is a good accompaniment for any fried or oily dish such as fried chicken. Scrape and coarsely grate the carrots. Mix them together with the salt in a large bowl and leave to stand at room temperature for about half an hour. Squeeze the carrots hard to remove any excess moisture. Combine the vinegar, chilies and sugar in a bowl, stirring until the sugar is dissolved. Add the carrots and stir until thoroughly mixed. Place in a serving bowl and leave to macerate at room temperature for a minimum of 15 minutes before serving.
This sambal is good with fried chicken. Contributed by allium #kitmailbox IRC Chat; 17 August 1996 South African Recipes hosted by allium Posted on MC list by bobbi744@...
Recipe by: Hallie (Alluim) Posted to MC-Recipe Digest V1 #694 by Kathy Meade <kmeade@...> on Jul 27, 1997
Related recipes
- Algerian cooked carrot salad
- Another carrot salad
- Carrot congealed salad
- Carrot salad
- Carrot salad #1
- Carrot salad #2
- Carrot salad (satterly)
- Carrot salad 2
- Carrot salsa
- Carrot, orange & radish salad
- Carrot, orange and radish salad
- Carrot~ orange & radish salad
- Grated carrot salad
- Indian carrot salad
- Marinated carrot salad
- Savory carrot salad
- Spicy carrot salad
- Sweet carrot salad
- Sweet carrot-cucumber sambal - chiles and fish sauce
- Traditional carrot salad