Ensalada De Zanahorias

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	1 hr 20 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

500 g carrot (s)
2 cloves garlic)
4 tablespoon vinegar, (white wine vinegar)
4 tablespoon oil (e.g. sunflower oil)
salt and pepper
0.5 teaspoon ½ paprika powder, mild
2 sprigs oregano, fresh (or 1 teaspoon dried)
1 teaspoon cumin

Instructions

Scrape the carrots, cut diagonally into approx. ½ cm thick slices and stew them in a little water for approx. 10 minutes until they are firm to the bite.
In the meantime, peel the garlic, chop it very finely and stir in a bowl with the vinegar, oil, salt, pepper, paprika and the oregano leaves. Crush the cumin in a mortar and add to the marinade.
Drain the carrots, turn them in the marinade and cover them for at least 1 hour. Mix gently from time to time.
Tip: let it steep overnight, it tastes even better!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.