June/Ukraine: Salads - салат

The perfect pairing with shashleek or any grilled meat is Ukrainian potato salad (olivier salad), 

your choice of another salad, and brown bread. 

Ukrainian Salads

Letha's Carrot Salad

Serves 12-14

• 7-8 cups carrots, grated (2-lb. bag) 
• 4 Tbsp. white vinegar 
• 3 tbsp. sugar 
• 1 tsp. salt
• 1 tbsp. coriander 
• 1 tsp. black pepper 
• 1 clove garlic (or 1/2 tsp. minced garlic in oil) 
• 1/2 c sunflower oil (or other mild flavored oil)

Grate carrots and place in metal bowl. Whisk together dressing ingredients and toss over carrots. Leave covered salad on kitchen counter several hours or overnight, then refrigerate. 

Oksana's Canned Bean Salad 

• 6 cups dry white beans (Soak overnight)
• 3 quarts tomato juice
• 2 pounds carrots, shredded
• 2 pounds sweet red peppers, chopped
• 2 pounds onions, chopped
• 1 pt. sunflower oil
• 2 cups sugar
• 1/3 cup vinegar

Boil beans 40 minutes and drain. 

Bring tomato juice and beans to a boil; add carrots and boil 10 minutes. 

Add the rest of the vegetables, oil, sugar, and salt; boil 35 minutes. 

Add vinegar; boil 5 minutes. 

Put in jars. Water bath 20 minutes. 

Jenny's Onion Salad 

Slice a bunch of purple onions, pour boiling water over them, let them sit for a few minutes, drain them and toss them with a little oil, salt and pepper, or natures seasoning

Salat Oliviye салат Оливье

Serves 8 to 10

• 3/4 pound ham, bologna, hot dogs (boiled), kielbasa, chicken breast, or etc.
• 3 medium potatoes
• 3 medium carrots (or a dozen baby carrots) 
• 2 cups frozen peas (thawed in warm water)
• 6 boiled eggs
• 1 1/2 cup chopped dill pickles, or approximately 8 pickles (Vlasic brand is good) 
• 1/3 cup chopped green onion
• 1/4 cup chopped fresh dill
• 1 cup mayo (Hellman's brand, or buy it at an Eastern European store!)
• 1 1/2 tsp. salt
• 1/2 tsp. pepper (to taste)

Boil whole, unpeeled potatoes and carrots together for about 25 minutes until potatoes are soft but not overcooked. Cool in ice water and peel. For the carrots, cut in thirds, then slit along the length of the carrots for easy peeling. Lay pickles on paper towel to dry. 

Dice the potatoes, carrots, eggs, pickles, and meat, keeping everything the same size (approx ¼" dice). Finely chop onion and fresh dill. Squeeze excess juice out of chopped pickles. 

Mix together the potatoes, carrots, eggs, pickles, meat, onion, mayonnaise, and dill. Taste, season, and add more salt and pepper or mayo if needed. 

Carefully fold in the peas. Garnish with dill. 

Refrigerate for up to 4 days, or store without dressing for up to a week.