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Canned carrots preserve the benefits of fresh vegetables, which are so lacking in winter. This snack goes well with any side dish, especially potatoes, looks good on the holiday table and has a delicate piquant taste. Carrot salad is ready to eat in a few hours, but for the full taste it is better to keep it in the refrigerator for a week.

Step 1

Grate the carrots on a coarse grater or chop them by passing them through a food processor on the Korean carrot setting. Cut the onion into half rings, then chop them randomly with a knife.

Step 2

Place the grated carrots in a deep bowl, add sugar and salt.

Step 3

Add the onion to the carrots, mix the salad and wait until all the salt and sugar crystals have dissolved.

Step 4

Transfer the salad to a jar, packing the vegetables tightly. Cover with a cotton napkin - a piece of cloth or a paper towel folded in half, secure with a rubber band and put in the refrigerator for a week.

Step 5

The salad is ready to eat within a few hours of marinating, but after a week its flavor becomes richer. Before putting the jar away for long-term storage, close it tightly with a metal lid.