“Orange Wonder” Winter Salad
“Orange Wonder” is a vivid carrot-and-tomato preserve named for the warm orange hue the carrot takes on once it’s stewed down with tomatoes. It’s a shredded, matchstick-style winter jar: thick, sweet-and-hot, with a real garlic kick. Spread it on bread as an appetizer, or use it as a ready-made vegetable base to start a quick soup or gravy.
The hour and a half of stewing isn’t optional. In that time the carrot softens completely and gives up its sweetness while the tomatoes’ excess moisture cooks off, which is exactly why the salad keeps without sterilizing. Garlic and vinegar go in near the end on purpose, so they hold onto their sharp, fresh edge instead of cooking away.
Practical notes
- Put the carrot through a meat grinder rather than a grater – the strands come out longer and the texture reads like a Korean-style salad.
- Measure that tablespoon of ground black pepper level, not heaped, or the batch turns fiery.
- Work in a thick-bottomed pot and stir more often at the end, once the mixture thickens, so it doesn’t scorch on the bottom.
Part of Ukrainian cuisine — 448 more recipes in the section.
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Ingredients
Instructions
Chop the tomatoes and put the carrots through a meat grinder.
Combine the vegetables, add the sugar, salt, and oil, and stew for 1.5 hours.
Fifteen minutes before the end of cooking, add the ground garlic and ground black pepper.
Five minutes before the end, pour in the vinegar and remove from the heat.
Once the salad has cooled a little, pack it into jars and seal.
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