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Carrot salad with garlic and cheese. Carrot salad - recipes with photos

To control the composition of the diet, including healthy vegetables every day, a delicious carrot salad will help. The calorie content of this dish is only 85 calories. And the variety of recipes for carrot salads will provide an opportunity for every housewife with any work experience to quickly and easily choose the option that is convenient for herself.

Vitamin salad with carrots and nuts - recipe with photo

There are many salad recipes out there. Boiled and raw vegetables, meat, sausage, eggs are used for their preparation. But there are also those that consist of improvised ingredients, are prepared in two minutes, and the taste turns out to be such that it is not a shame to serve on festive table. Would you like to know this recipe? Then read on.

Cooking time: 15 minutes

Quantity: 2 servings

Ingredients

Carrots: 2 large
Walnuts: 8-10 pcs.
Garlic: 2-3 cloves
Mayonnaise or natural yogurt: for refueling

Cooking instructions

Classic Cabbage and Carrot Salad with Vinegar

This simple and affordable dish is easy to prepare in just a few minutes.

Required:

0.5 kg of white cabbage;
2-3 carrots with dense and hard pulp;
0.5 tsp fine salt;
1-2 tbsp. l. granulated sugar;
2 tbsp. l. classic vinegar;
1-2 tbsp. l. vegetable oil.

Cooking:

The first step is to chop the cabbage. It can be chopped into virtually transparent straws. An alternative would be cutting into very small cubes.
Salt is added to the crushed cabbage mass. Cabbage is thoroughly kneaded with your hands, kneaded and left for 10-15 minutes. During this period, the cabbage will become soft.
At this time, carrots are rubbed on a coarse grater. Cabbage and carrots are in a hurry.
Sugar is added to the vegetable mixture. The amount of granulated sugar varies depending on your own taste preferences and the taste of carrots.
Add vinegar and oil. Bright and fragrant greens will perfectly improve appearance this dish is ready. Salad can be used in as a lung garnish for fish and meat dishes.

carrot and chicken salad recipe

Carrot and Chicken Salad is hearty and filling at the same time. healthy dish. It can decorate a festive table or become a convenient option for a family dinner. To prepare a salad of carrots and chicken required:

2-3 carrots;
1 fresh chicken breast;
1 head of onion;
1 clove of garlic;
3 art. l. mayonnaise;
50 g of any greens preferred in the diet;

Cooking:

Onion lek is cut into the smallest possible cubes. To remove bitterness, you can pour it with boiling water or add 1-2 teaspoons of vinegar to the chopped onion.
The chicken breast is carefully washed and then boiled for about 20 minutes in water. Boiled chicken breast is cut into small cubes.
Onions are fried, when it becomes golden, cubes are added chicken breast and continue to fry for about 5 minutes.
Carrots are peeled and grated on a grater with the smallest divisions. Chilled chicken meat with onions is mixed with grated carrots.
Squeeze out the resulting salad mass with a crusher or rub the garlic on a fine grater.
Mixed with mayonnaise and spices. The salad is decorated with herbs.

How to make bean and carrot salad

Salad with beans and carrots belongs to the category of healthy and nutritious dishes that are indispensable for inclusion in the menu on fasting days or in the diet of vegetarians. The dish is prepared quickly and requires a minimum amount of products.

You will need:

200 g raw beans or 1 can of purchased canned beans;
1-2 large carrots;
1 head of onion;
2 cloves of fresh and preferably young garlic;
50 g of various greens.

Such a salad can be made with dressing from your favorite vegetable oil in the house or add 2-3 tbsp. l. ready-made or homemade mayonnaise.

Cooking:

The longest step in preparing this salad is cooking the beans, if the hostess prefers to use raw beans. They are pre-filled with water overnight. In the morning, the beans are boiled for about one and a half to two hours. It should become soft. A faster alternative is to use canned beans.
Onions finely chopped and fried in a small amount of oil.
Carrots are rubbed. Add to fried onions. During frying, the mass is peppered and salted to taste. The vegetables are then allowed to cool.
Garlic and herbs chopped in a crush or on a grater are introduced into the future salad.
The last to add to the salad mass are boiled and chilled beans.
Dress the salad with vegetable oil or homemade mayonnaise.

carrot and beetroot salad recipe

A real storehouse of vitamins is a salad made from carrots and beets.

You will need:

2-3 large raw beets;
1-2 large carrots with dense pulp;
1 head of onion;
2-3 tbsp. l. vegetable oil.

The salad is dressed with vegetable oil. May be topped with mayonnaise.

Cooking:

To prepare a healthy and nutritious vitamin salad, grind raw or boiled beets on a grater with large divisions. When using raw root crops, such a salad will become the best "broom" for the digestive system.
Then, raw carrots are rubbed on the same grater. Vegetables prepared for salad are mixed in a deep bowl.
Onions are finely chopped and poured with boiling water. This will take away the bitterness. Onions are added to the vegetable mixture.
At this stage, pepper and salt are added to the salad, seasoned as desired. Ready meal decorate with greenery.

Spicy salad with carrots and onions

A spicy salad with carrots and onions becomes unique in terms of the availability of products and the level of the final cost. This dish is full of vitamins and minerals. Required:

2-3 large carrots;
1 large head of onion;
1 bunch of various greens;
1-2 teaspoons of regular vinegar.

Cooking:

Onions are cut into large rings. Add salt, pepper, vinegar, vegetable oil. The resulting mass is left to marinate for about 30 minutes in a cold place.
Carrots are rubbed and mixed with prepared onions. Finely chop the greens in the salad.
Some housewives prefer to season this dish with mayonnaise. However, this reduces its dietary properties.

Very juicy and tasty salad with carrots and apples

Delicate, tasty and mouth-watering salad is obtained from an apple and carrots. It is equally liked by children and adults.

Required:

1-2 carrots;
1-2 apples;
1 st. l. lemon juice;
2-3 tbsp. l. vegetable oil;
1-2 tbsp. l. granulated sugar.

Cooking:

For cooking lung and tender salad carrots are grated. Salt and sugar are added to the mass. The amount of sugar depends on how sweet the carrots used are.
The apple is rubbed on a grater with large divisions. The resulting mixture is sprinkled with lemon juice to prevent browning and to give additional piquancy.
Prepared apples and carrots are mixed and seasoned with vegetable oil. In such a salad, you can add sour cream or yogurt as a dressing.

Some housewives prefer to spice up the dish by dressing the sweet salad with mayonnaise and adding black pepper to the mass. If the salad is made sweet and salty, greens are added to it. Greens are usually not put in a sweet carrot-apple salad.

Diet salad recipe with carrots and cucumbers

A light and dietary salad is obtained by adding cucumbers to the salad mixture. Required:

1-2 large carrots;
1-2 cucumbers;
0.5 heads of onions;
1 bunch of any self-grown or purchased greens;
2-3 tbsp. l. vegetable oil.

Cooking:

Carrots are peeled and rubbed on a coarse grater.
Cucumber cut into small cubes and diced onion are added to the prepared carrot mass.
Salt and pepper are added to the finished salad mass to taste.
The salad is dressed with vegetable oil. Before serving, it is flavored with salt, pepper and fresh chopped herbs.

How to cook a salad with carrots and corn

Fans of delicate and fresh dishes will definitely like carrot and corn salad. This dish has a minimum calorie content. It is tasty and nutritious. To prepare such a simple and light salad required:

1-2 carrots;
1 can of canned corn;
2-3 tbsp. tablespoons of vegetable oil.

Cooking:

The first step in preparing this simple and satisfying salad is to peel the carrots.
Then it is rubbed on a coarse grater.
Canned corn and greens are added to the resulting carrot mass.
Salad and pepper to taste. It is seasoned with vegetable oil, sour cream or mayonnaise. A common dressing option for this salad is the use of a mixture of vegetable oil and lemon juice.

How to make Vitamin Carrot Salad

A delicious vitamin carrot salad is ready to complement any meat or fish dish. Required:

2-3 carrots;
2-3 tbsp. l. vegetable oil or 0.5 cups of fresh sour cream;
1-2 tsp granulated sugar.

Cooking:

This salad is simple in execution technology. Perhaps this is the reason why everyone who tries it likes it so much. For the preparation of the salad, carrots are used exclusively sweet in taste. It is rubbed on a coarse grater.
Next, salt, sugar and pepper are added to the resulting vegetable mass. The salad is dressed with vegetable oil or sour cream.
An alternative option for a spicy carrot salad is the use of mayonnaise for dressing. In this case, greens are added to the salad.

Delicious salad with carrots and cheese

A delicious and appetizing salad is obtained by combining carrots with cheese. For cooking required:

2-3 carrots;
200 g of finished hard cheese;
2-3 tbsp. l. mayonnaise.

Cooking:

To prepare such a simple and appetizing salad, grate carrots. The resulting mass is peppered and salted.
Cheese is also ground on a grater with large divisions.
In the resulting mass of cheese chips, add carrots.
The salad is thoroughly kneaded and seasoned with mayonnaise. Garnish with greenery if desired.

Hearty and healthy salad with carrots and potatoes

A hearty and original salad is obtained by mixing carrots and potatoes. To pamper your family with this simple and original dish you will need to take:

1-2 carrots;
2-3 potatoes;
1 head of fresh onion;
2-3 tbsp. l. vegetable oil;
1 bunch of greens;
2-3 tbsp. l. mayonnaise.

Cooking:

To prepare the salad, the potatoes are washed and boiled in their skins.
While the potatoes are boiling, grate the carrots on a coarse grater.
The onion is cut into small cubes and fried.
Let the boiled potatoes cool completely. It is peeled and cut into large circles.
Grated carrots, potatoes and fried onions are mixed in one bowl.
Salt and pepper are added to the finished mass to taste. Ready salad is seasoned with mayonnaise. It needs to be decorated with greenery.

The original recipe for salad with carrots and liver

A hearty and original salad is obtained in the case of a combination of ordinary carrots and liver. Any liver can be used in the salad. To cook it you will need to take:

0.5 kg of raw liver;
2-3 carrots;
1 large head of onion;
1 clove of garlic.

Cooking:

The first step in preparing such a salad is slicing and frying the onion.
The liver is carefully freed from veins and cut into small cubes.
In the prepared liver, add to the fried onions, add salt, pepper and stew for about 15 minutes. The mass is allowed to cool.
Carrots are crushed on a coarse grater.
Cooled liver with onions and greens are added to the carrot mass.
Dress the salad with mayonnaise.

Salad recipe with carrots and mushrooms

Salad with carrots and mushrooms good recipe helping housewives to please their family with original dishes on fasting days. It is good for those who seek to control their body weight and monitor their diet. For salad preparation have to take:

1-2 carrots
200 g boiled mushrooms;
1 onion;
2-3 cloves of garlic;
2-3 tbsp. tablespoons of vegetable oil;
2-3 tbsp. spoons of mayonnaise;
1 bunch of any greens.

Cooking:

Onions are peeled, finely chopped and fried for about 5-7 minutes.
Add boiled mushrooms to it and simmer a little more.
The resulting mixture of onions and mushrooms is allowed to cool completely.
Raw carrots are rubbed on a fine grater.
Mushrooms are added to the chopped carrot mass, seasoned with mayonnaise and greens are introduced. This salad is always served cold.

Carrots are a versatile root vegetable that can be used to make a variety of salty, sweet and spicy salads.

Moreover, most of them are prepared in a matter of minutes, and consist of the most primitive products.

There are thousands of recipes from carrots in world cooking, but we will not cook everything. But only the simplest and fastest.

Simple Carrot Salads - General Cooking Principles

Quick and snacks are prepared from raw carrots, since any heat treatment is an additional cost of time. Most often, root crops are rubbed, less often they are cut with a knife. Carrots do not let a lot of juice, so the vegetable can be salted immediately. Sometimes it is purposefully rubbed to moisturize.

What are the salads made with?

With other vegetables, herbs;

Fruits and dried fruits;

Cheese, eggs, dairy products;

Fish, seafood;

Sausages, meat, poultry;

Canned food.

Carrot dishes are seasoned with sour cream, mayonnaise, butter and sauces based on these products. To brighten the taste, lemon juice or vinegar is added. Sweet salads can be seasoned with sour cream, yogurt, honey or syrups. Absolutely all types of snacks go well with nuts.

Carrot salad - a simple recipe with cheese and garlic

For this simple salad from carrots, you can use any cheese, even processed. A tasty appetizer with granular cottage cheese is obtained, but in this case, you need to add a little more sour cream.

Ingredients

300 grams of carrots;

120 grams of cheese;

2 cloves of garlic;

Salt, herbs.

70 grams of sour cream (you can mayonnaise).

Cooking

1. Three peeled carrots. We take any grater, the size of the chips is arbitrary. You can make an appetizer both from heavily chopped root crops and cut into pieces.

2. Add grated or diced cheese.

3. Add garlic, which also needs to be finely rubbed or chopped.

4. Put sour cream (mayonnaise), salt, mix and you're done! The same salad can be made in layers, alternating cheese with carrots and layering with sour cream sauce with garlic.

Carrot salad - a simple recipe with an apple

A very simple carrot salad recipe with a salty-sour taste. In addition to an apple, you will need lemon juice for cooking. But if desired, it can be replaced with fruit vinegar, for example, apple or wine.

Ingredients

3-4 carrots;

2 apples;

0.5 lemon;

2 tablespoons of oil;

Parsley sprigs.

Cooking

1. We clean the apples. It is better to use sour varieties with a green skin and dense pulp. Cut or three.

2. So that the apples do not darken, immediately sprinkle with lemon juice.

3. We clean the carrots, rub them coarsely and send them to the apples.

4. Salt the salad, season with oil, put the greens and you're done! He can not stand for a long time, you need to use immediately after preparation.

Carrot salad - a simple recipe with beets

And this simple carrot salad is also called “Lose Weight”. And all thanks to the beetroot, which gently cleanses the intestines. For dressing, it is better to use high-quality unrefined oil, preferably olive or linseed.

Ingredients

2 carrots;

1 beet;

1 spoon of lemon juice;

2 tablespoons of oil;

Garlic optional.

Cooking

1. We clean the vegetables, rub them coarsely and put them in a bowl. The appetizer looks especially beautiful if you use a grater for Korean carrots.

2. Add some salt and grind the vegetables well so that they become wet.

Carrot salad - a simple recipe with honey and nuts

A very healthy sweet carrot salad that can be used as a dessert or an afternoon snack. Although, for breakfast, such a dish is great and will charge you with mood for the whole day.

Ingredients

200 grams of carrots;

1 spoon of honey;

2 tablespoons of nuts (walnuts, peanuts or hazelnuts);

A little cinnamon;

½ lemon;

1 apple.

Cooking

1. If the honey is candied, then it must be melted. Just put the container in hot water and the product will melt quickly. It is not recommended to strongly heat honey or boil it so that vitamins do not evaporate.

2. We clean the carrots with apples, all together with three large chips.

3. Fry the nuts for a couple of minutes in a pan, send to the salad. If desired, the kernels can be crushed and even ground into flour.

4. Mix honey with lemon juice, season the dessert and you're done! You can add a little sugar to taste.

Carrot salad - a simple recipe with cabbage and vinegar

The recipe uses white cabbage. But you can always experiment! You can cook such a salad with Beijing or red cabbage.

Ingredients

300 grams of cabbage;

200 grams of carrots;

0.5 tsp salt;

1 spoon of sugar;

Black pepper;

Any greens;

30 grams of oil.

The same salad can be dressed with mayonnaise, sour cream, but in this case you do not need to add a lot of vinegar, since the products themselves contain acid.

Cooking

1. Shred cabbage, three carrots.

2. Add vinegar, salt and sugar to vegetables. We rub with our hands. If the cabbage is young and summery, then just slightly mash it. If the vegetable is winter and hard enough, then grind it well until softness appears and juice is released.

3. Add chopped greens, black pepper.

Sweet carrot salad - a simple recipe with raisins

Another version of the sweet carrot salad with nuts. An easy recipe with raisins. But you can also put dried apricots, prunes and even dates, but do not forget to remove the seeds.

Ingredients

200 grams of carrots;

30 grams of raisins;

30 grams of nuts;

a pinch of cinnamon;

1 spoon sugar;

3-3 tablespoons of sour cream or heavy cream.

Cooking

1. Immediately fill the washed raisins with warm water and leave to swell. If other dried fruits are used, they can also be steamed.

2. We rub the carrot, not finely.

3. Fry the nuts or just dry them. We roll it with a rolling pin so that the pieces are smaller, it is not necessary to grind into dust.

4. Raisins are obsolete, mixed with carrots, nuts.

5. Combine sour cream with sugar and cinnamon, grind the sauce until the grains dissolve.

Carrot salad - a simple recipe with ham

A share of this simple salad will need already cooked Korean carrots. You can take a snack without additives or with mushrooms, eggplant, asparagus. It does not play a special role. Despite the simplicity, the dish is very tasty, fragrant, suitable for a festive feast.

Ingredients

200 grams of Korean carrots;

150 grams of ham;

4 tablespoons of corn;

1 spoon of mayonnaise;

1 clove of garlic;

A little dill.

Cooking

1. Cut the ham into neat, thin strips.

2. Combine with carrots.

3. Add chopped herbs and garlic.

4. Put corn, mayonnaise. We mix. Satisfying and very fragrant snack ready!

Carrot salad - a simple recipe with hunting sausages

Another option for a bright and easy-to-prepare carrot salad. Ideally, hunting sausages are added, but if they are not available, then you can take a simple smoked sausage.

Ingredients

2 carrots;

2 sausages;

1 cucumber;

1 Bulgarian pepper;

0.5 tsp mustard;

1 spoon of soy sauce;

2 tablespoons of oil.

Cooking

1. Three peeled carrots, add soy sauce and pepper. If you like, you can add Korean spices or add Italian herbs for flavor. We rub with our hands.

2. Add fresh cucumber cut into strips, you can put more.

3. Cut the pepper into strips and also send it to the appetizer.

4. Put the hunting sausages cut into circles.

5. Mix mustard with oil, add a little pepper, mix the sauce.

Carrot salad - a simple recipe with meat and onions

A hearty version of the salad with the addition of beef. But you can use any other meat.

Ingredients

300 grams of carrots;

150 grams of onion;

150 grams of beef;

Parsley;

Cooking

1. We cut the peeled onion in half rings.

2. Mix a glass of water with 2-3 tablespoons of vinegar, pour onions and leave for 30 minutes.

3. At this time, cut the meat into strips, fry in oil, flavor with spices.

4. Three carrots, combine with meat (you can not cool, put directly hot) and onion squeezed from vinegar water.

5. Salt, pepper, put parsley and you're done! This appetizer is best left to stand for a couple of hours in the refrigerator, it will be even tastier.

Carrot salad - a simple recipe with squid

The recipe for this salad uses fresh carrot, but you can also take a cooked Korean snack. And then it will take even less time to cook.

Ingredients

2 carrots;

1 squid;

1 onion;

Cooking

1. Mix the grated carrots with salt and pepper, knead with your hands and leave. You can add a couple of drops of vinegar.

2. Cut the onion into rings, fry in a pan for a minute.

3. Cut the peeled squid into strips, send to the onion, fry together for 3-4 minutes.

4. Mix carrots with squid and you're done! You can put greens to taste.

Carrot salad - a simple recipe with eggs and onions

Another quick salad option with raw carrot. For this dish, you will need a decent bunch of green onions, as well as hard-boiled eggs.

Ingredients

2 carrots;

1 bunch of onions;

Sour cream.

Cooking

1. Three carrots, preferably small chips.

2. Add diced boiled eggs.

3. We put green onion. It can be cut very easily and quickly with large scissors. Just take and cut!

4. Add sour cream, salt and you're done! A very quick yet satisfying meal.

Any greens in the salad should be added just before serving. Otherwise, the leaves will wither and will not be so beautiful.

Lemon juice is not only a flavoring additive. This ingredient will protect apples, which are very often added to carrot salads, from browning.

Do you use homemade carrots? Then the root crop can not be cleaned! The thin skin contains a lot of beta-carotene and other substances that are beneficial for the eyes, hair, and skin. Just wash the vegetable with a brush and you are ready to cook.

Garlic for salad is best crushed in a mortar or passed through a press. In this case, the teeth stand out essential oils making the dish even more flavorful.

Korean spices are the perfect seasoning for various carrot salads (except sweet desserts, of course). It is enough to add a pinch of the mixture to the appetizer, and it will sparkle with a bright taste.

No salad nuts? They can easily be replaced by sunflower, pumpkin seeds, which also need to be lightly fried. Pairs well with sesame carrots. And flax seeds will give special benefits to the body.

Delicious, light, satisfying, healthy, bright, juicy - all these epithets can rightly be applied to carrot salads. This dish can be considered universal due to the fact that carrots are wonderfully combined with other vegetables and ingredients, and the main component - carrots - is always at hand at any time of the year. Carrot salads are incredibly easy to prepare, and the final result will appeal to both adults and children.

Since carrots are available all year round, salads from this vegetable can be prepared at any time, and they will never lose their relevance. Most often, carrots in salads are used in grated form. You can grate it on a regular grater or use a special Korean carrot grater. Carrot salads are popular in various cuisines of the world, but in Russia they are especially loved and revered and are served on the table both on weekdays and on holidays. Carrots are an indispensable ingredient in such popular salads as Olivier, Mimosa and Herring under a fur coat, but carrot salads with a minimum of ingredients are no less tasty when other vegetables, nuts, raisins or just one spicy dressing are added to carrots .

Carrot salads will delight not only yours taste buds, but also the eyes, as they are very bright and appetizing. With all their appearance, they remind us of the warmth and gentle sun, and there’s no need to talk about their benefits - carrots are a rich source of vitamins (A, B1, B2, B6, C, E, K, PP), minerals (potassium, calcium , magnesium, iron and phosphorus) and at the same time has a low calorie content.

Carrot salads can be an excellent side dish for meat or fish, while carrot salads with other vegetables can be included in the diet menu or become part of a healthy diet. Whichever recipe you choose, you can rest assured that you will be able to fully experience all the benefits and wonderful taste of this wonderful vegetable. Let's try?

Carrot salad with honey mustard dressing

Ingredients:
500 g carrots
3 tablespoons vegetable or olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons mustard,
1-2 teaspoons of honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2-3 sprigs of fresh parsley.

Cooking:
Grate carrots with a grater or food processor with a special attachment. To make the dressing, combine the mustard, lemon juice, honey, oil, salt, and pepper in a bowl. Add carrots and finely chopped parsley. Mix well and add additional seasonings if necessary. Cover bowl with salad and refrigerate before serving.

Vitamin salad of carrots, cabbage and onions

Ingredients:
1 carrot
1 onion
300 g cabbage
3 garlic cloves,
3-4 tablespoons of vegetable oil,
2 teaspoons of sugar
1 teaspoon of vinegar
salt to taste.

Cooking:
Mix grated carrots, chopped cabbage, chopped onions and garlic passed through a press in a bowl. Pour the vegetables with a dressing made from oil, vinegar, sugar and salt. Mix well and serve.

Salad of boiled carrots with apple and raisins

Ingredients:
4-5 medium sized carrots
100-150 g raisins,
1 big apple
2-3 tablespoons of regular yogurt
ground cinnamon to taste.

Cooking:
Boil carrots, cool and peel, then grate on a coarse grater. Cut the apple into small cubes. Mix all ingredients in a bowl and top with yogurt. Refrigerate the salad before serving.

Salad of fried carrots with onions, beans and garlic

Ingredients:
3-4 carrots
1 large onion
1 can canned white beans
3-4 garlic cloves,
1/2 pack of crackers
mayonnaise,
salt to taste
vegetable oil.

Cooking:
Heat vegetable oil in a frying pan and fry finely chopped onion for 2 minutes. Add grated carrots on a coarse grater and fry until soft, pouring in a small amount of water. Salt to taste. When the carrot is ready, it must be cooled. In a salad bowl, mix vegetables with beans, after draining water from it, and garlic passed through a press. Season the salad with mayonnaise, mix and refrigerate. Before serving, decorate the salad with croutons.

Layered carrot salad with potatoes and crab meat

Ingredients:
500 g potatoes
250 g carrots
200 g crab meat,
200 g mayonnaise,
5 eggs.

Cooking:
Remove the peel from the boiled potatoes in their skins and grate on a fine grater. Boil the carrots, remove the skin and grate on a fine grater. Separate the whites from the yolks of boiled eggs. Put half the potatoes in a salad bowl or on a flat dish. Cover with a thin mesh of mayonnaise (about 3 tablespoons of mayonnaise), put the chopped crab meat on top, and then the grated egg whites. Again make a mayonnaise mesh. Put the remaining potatoes on top and apply a mesh of mayonnaise again. Put a layer of grated carrots (if you are making a salad on a flat dish, grated carrots need to cover not only the top, but also the sides of the salad). Grate chicken yolk over the salad (distribute it on the sides if the salad is formed on a dish). Put the finished salad in the refrigerator for 1-2 hours before serving.

Carrot salad with walnuts and garlic

Ingredients:
5 large carrots
3-5 garlic cloves,
70 g walnuts,
3 tablespoons of mayonnaise.

Cooking:
Mix grated carrots, garlic passed through a press, chopped walnuts and mayonnaise. Serve the salad chilled.

Indian style carrot and peanut salad

Ingredients:
2 large carrots
100 g peanuts (can be salted),
1/2 chili pepper
3 tablespoons lemon juice,
1 teaspoon sugar
1/2 teaspoon salt
2-3 sprigs of cilantro.

Cooking:
In a medium bowl, combine grated carrots, chopped peanuts, diced chili and chopped cilantro. In a separate small bowl, whisk together lemon juice, sugar and salt. Toss salad with dressing and serve immediately.

Carrot salad with eggs and cheese

Ingredients:
2 large carrots
4 eggs,
100 g cheese
3-4 garlic cloves,
salt and ground black pepper to taste
mayonnaise.

Cooking:
Boil eggs, cool, peel and chop. Mix grated carrots, eggs, grated cheese and garlic passed through a press. Dress the salad with mayonnaise, salt and pepper to taste. Serve chilled.

Salad of carrots and beets with honey

Ingredients:
2 large carrots
3 beets,
1 tablespoon vegetable oil
1 teaspoon honey.

Cooking:
Boil or bake vegetables until tender. Peel off the skin and grate on a coarse grater. Mix vegetables, vegetable oil and honey in a bowl. Add spices as desired.

Carrot salads are famous for their variety, wonderful taste and high nutritional value, so do not miss the opportunity to please yourself and your loved ones with such a wonderful dish! Bon appetit!

Carrot salad is all-season and easy to prepare: just chop a fresh vegetable and season with any oil. Just one serving of carrot salad will provide 210% of the recommended daily value of vitamin A, which is known to everyone as the vitamin of vision.

And this is not a myth - beta-carotene, which is rich in carrots, really prevents the development of cataracts and blindness. In addition, its regular use protects against stroke and strengthens bones. But the most interesting discovery was made regarding the natural antioxidants found in carrots. Studies have shown that smokers who consume this vegetable more than once a week have a significantly lower risk of developing lung cancer.

Salads do not require culinary talent or rare products. Fresh sweet carrots are good on their own, just season them with homemade sauce.

It should be remembered that vitamin A is fat-soluble, so a spoonful of vegetable oil, yogurt, cream or sour cream is always added to salad and carrot juice.

Carrots are certainly not as popular as potatoes. But the second place is rightfully hers - she is unpretentious in cultivation and is a frequent ingredient in the traditional cuisine of various countries.

How to make fresh carrot salad - 15 varieties

This variety of carrot salad is good for toddlers - kids love the crunchy texture and sweet raisin sprinkles.

Ingredients:

Fresh carrots - 4 pcs.
Sweet apples - 2 pcs.
Honey - 1 tbsp. spoon
Raisins - 50 g
For dressing: sour cream 15-20% fat to taste

Cooking:

Thoroughly washed carrots, peel and chop.

The size of the pieces affects the taste - on a fine grater, the pieces will be juicier and are well suited even for very young children. It is good to use a coarse grater to give a crisp, airy texture to the salad, as well as to preserve the maximum amount of vitamins.

Apples, preferably yellow or red, peel and core and grate. In a salad bowl, mix the grated carrots and apple.

Rinse the raisins well and soak them for a few minutes for more juiciness. Drain the water, dry the raisins and add to the vegetables.

Mix all the ingredients gently, using two forks, and pour over liquid honey. Season with low-fat sour cream to taste - the whole salad or in portions in a plate.

Raw beets in small quantities are very useful for digestion, and in company with other vegetables and citrus dressing, it becomes indispensable for fasting days and cleansing diets.

Ingredients:

Large carrots - 4 pcs.
Green sour apple - 2 pcs.
Large beets - 1 pc.
For dressing: lemon juice
orange juice
Olive oil - 3 tbsp. spoons
Salt and pepper
Mint leaves and raisins for serving

Cooking:

For dressing, mix all liquid ingredients, salt. If necessary, add pepper and leave the dressing at the bottom of a large salad bowl.

Prepare vegetables: peel carrots, beets and apples. Apples are also peeled from the core and seeds.

Grind vegetables with a knife, grater or in a food processor. Mix all ingredients with dressing in a bowl. Garnish with mint leaves and raisins.

The spiciness of carrots in Korean is very easy to vary to taste by adding hot ground pepper. This salad is more three days stored in the refrigerator, becoming richer and more aromatic.

Ingredients:

Carrots - 4 large pieces.
Garlic - 3 cloves
Medium onion - 1 pc.
Sunflower oil - 5 tbsp. spoons
Apple cider vinegar - 1 tbsp. spoon
Coriander seeds - 1 tbsp. spoon
Sugar - 1 tbsp. spoon
Ground hot pepper - 0.5 tsp
Salt - 1 teaspoon
Fresh greens.

Cooking:

On a Burner grater - especially good for this salad - grate the carrots. Or grind in a food processor with a feather attachment. To make carrots softer, salt them. Drain the juice after 20 minutes.

Dry the standing carrots in a colander, squeezing the juice well. Transfer it to a bowl and top with sliced garlic, chopped coriander and red pepper. Do not stir.

Peel the onion and cut it into large feathers. Warm up the oil. Fry the onion in it until brown. Remove the fried onion and pour the hot oil over the spices and garlic in the center of the carrot bowl. Mix. If carrots are not very sweet, add sugar.

Add natural vinegar, seal with foil or cover. Let it brew for several hours or overnight.

Serve garnished with finely chopped herbs.

An unusual table decoration will be a salad in chicory boats. Its bitter taste perfectly sets off the softness of chickpeas and the sweetness of carrots.

Ingredients:

Chicory - 4 pcs.
Carrots - 2 pcs.
Boiled chickpeas - 1 cup
Garlic - 1 clove
Red pepper - 1 pc.
Dried oregano - 1 teaspoon
Seeds or pine nuts, shelled - ½ cup
Wine vinegar - 4 tbsp. spoons
Olive oil - 2 tbsp. spoons
Green onions and fresh parsley.

Cooking:

Grate or chop the carrots, and cut the sweet pepper into small squares. Grind fresh herbs, leave a couple of whole branches for decoration. In a large salad bowl, mix all the ingredients, except for the chicory.

At chicory, cut off the stem-base, disassemble into separate leaves, rinse them in ice water. Dry. Pick up leaves of approximately the same size (internal, too small, can be used in another salad).

Fill the chicory boats with salad - an average of 1 tablespoon of lettuce per leaf. Put the finished appetizer on a wide dish and decorate with reserved greens.

A savory salad served with croutons or small toasts. It goes well with fried chicken and sets off the taste of rye bread.

Ingredients:

Boiled eggs - 2 pcs.
Carrots - 2 pcs.
Parsley - 1 tbsp. spoon
Garlic - 1 clove
Mayonnaise - 3 tbsp. spoons
Salt and turmeric.

Cooking:

Grind carrots and eggs with a grater. Finely chop the garlic and parsley. Mix all the ingredients thoroughly, and then season with mayonnaise. Season with turmeric and salt.

This light Vietnamese salad contains all four flavors and is crispy and silky at the same time. The main thing is to find a good fish sauce, the final taste depends very much on it.

Ingredients:

Fresh carrots - 250 g
Daikon radish - 200 g
Boiled chicken - 400 g
Pickled onion - 1 pc.
Cilantro and mint fresh to taste
Chili pepper fresh - 2 pcs.
Garlic - 1 clove
Fish sauce - 2 tbsp. spoons
Sugar for dressing - 1.5 tbsp. spoons
Vinegar for dressing - 2 tbsp. spoons
Salted peanuts - 3 tbsp. spoons

Cooking:

Peel and cut vegetables into long strips: carrots and daikon, salt, add a pinch of sugar dissolved in 2 tbsp. tablespoons of vinegar, leave to marinate a little. Drain the juice after 10 minutes.

Cut the pickled onion into half rings, carefully disassemble the chicken meat into thin fibers, chop the herbs. Mix everything with carrots and daikon.

For the dressing, remove the seeds from the small chili. Next, finely chop it with garlic. Mix with fish sauce, vinegar and sugar in a separate bowl. Taste and season for a balance of sweet, bitter, sour, salty and spicy.

Mix dressing and salad, garnish with cilantro sprigs and salted peanuts. Serve with bread.

This everyday snack can serve as a pate or as a salad. It is especially good with salted crackers and as a sauce for fresh vegetables.

Ingredients:

Carrot - 300 g
Cheese - 300 g
Garlic - 2 cloves
mayonnaise to taste
Salt to taste

Cooking:

Grind hard cheese, garlic cloves and carrots separately using a fine grater. Mix thoroughly, rubbing the cheese to a paste. Fill with mayonnaise. If necessary, add salt.

A wonderful dish for a party, can be prepared a little in advance and will infuse over time and only become more aromatic. Good for summer picnics, large friendly companies and men's holidays.

Ingredients:

Fresh beef fillet or rump steak - 1 kg
Large carrots - 1 pc.
Rice vermicelli - 100 g
Daikon radish - 1 pc.
Cucumber long - 1 pc.
Celery stalks - 2 pcs.
Green onions - 4 stalks
Green beans - 100 g
Fresh cilantro - 1 bunch
For refueling:
Peanut butter - 2 tbsp. spoons
Fish sauce - 2 tbsp. spoons
Juice of two limes
Brown sugar - 2 tbsp. spoons
Fresh ginger - 4 cm
Garlic - 2 cloves

Cooking:

Season the meat with coarse salt and ground pepper, and grill until medium rare.

Unforgettable flavor meat for carrot salad will give an open fire. Fry the meat on the grill at the very beginning of the holiday, and by the time the first portion of the barbecue is ready, the salad will be ready.

Soak the vermicelli in boiling water for 5 minutes, dry, cut with scissors into pieces convenient for eating.

Chop carrots, daikon and cucumber into strips or on a grater. Grind also green onions, celery, cilantro. Mix all vegetables and add beans.

For dressing, grind peeled ginger and garlic, mix with the rest of the ingredients.

Put vegetable salad on a serving dish, on top - pieces of meat sprinkled with noodles. Pour dressing over.

Before a picnic or the arrival of guests, pickle carrots by adding cucumbers - and this will be an excellent accompaniment to hot dishes.

Ingredients:

Carrots - 2 pcs.
Cucumber - 2 pcs.
Medium onion - 1 pc.
Water - 100 ml
Vinegar—50 ml
Sugar - 4 teaspoons
Salt - 1 teaspoon
Olive oil - 2 tbsp. spoons
Hot pepper to taste

Cooking:

Chop cucumbers into thin slices or strips. Salt, cover with cling film and set aside for 15 minutes. Strain, draining the resulting juice.

In a salad bowl, cut the peeled carrots in the same way, in circles or strips. Add cucumbers. Onion cut into thin rings. Taste for salt and mix all the vegetables.

Boil the marinade: bring water, sugar, salt and vegetable oil to a boil in a small saucepan. Carefully pour hot marinade over vegetables, pepper if desired. Marinate under the film from one hour or leave in the refrigerator overnight.

sticking to proper nutrition, it is important not to think about complex dishes. Healthy food is prepared quickly and easily. Like this salad, rich in protein, fiber and vitamins, which will help you achieve impressive results.

Ingredients:

Fresh carrots - 1 pc.
Onion small - 1 pc.
Celery stalk - ½ pc.
Cherry tomatoes - 5 pcs.
Tuna in oil - 1 can
Lemon juice
Chili pepper fresh to taste
Salt pepper

Cooking:

Chop the celery into cubes and chop the carrots. Cut the onion into half rings, cherry tomatoes - leave whole or cut into halves. Mix all vegetables with tuna, pour over lemon juice. Season to taste and garnish with chili peppers.

Soy asparagus is a rich source of protein for lean meals and diets. This salad will saturate and give strength, in addition, it is stored in the refrigerator without loss of taste.

Ingredients:

Carrot - 800 g
Soy asparagus - 200 g
Salt - 1 teaspoon
Ground coriander - 0.5 tsp
Vinegar - 3 tbsp. spoons
Sesame seeds - 1 teaspoon
Paprika - 1 teaspoon
Vegetable oil - 100 ml
Hot ground pepper and herbs to taste

Cooking:

Salt the carrots chopped into strips, pour over the vinegar and mash a little. Set aside for 20 minutes, squeeze out the juice.

Soak asparagus according to instructions.

Heat oil in a frying pan. Warm up the sesame and spices without frying, and pour the fragrant oil into the carrots. Add asparagus and chopped herbs. Serve on the table, letting it brew for at least an hour.

An interesting accent in this salad is put by cumin seeds, which dilute sweet taste carrots and fresh apples.

Ingredients:

Medium carrot - 6 pcs.
Yellow beets - 4 pcs.
Large red apple - 1 pc.
Natural vinegar - 2 tbsp. spoons
Greek yogurt - 1 cup 100 ml
Honey - 2 teaspoons
Cumin seeds - 1 teaspoon without top
Salt and pepper to taste
Dark greens for decoration

Cooking:

Grind yellow beets and fresh carrots with feathers in a food processor. You can use a grater or cut into pieces. Just cut the apple and mix with vegetables in a salad bowl.

In a separate bowl, mix Greek yogurt with vinegar and honey. Salt.

Pour chopped vegetables with yogurt dressing, sprinkle with caraway seeds and marinate under the lid for up to 8 hours.

In the season of fresh crispy vegetables, such salads can be eaten instead of the main course - due to the fatty dressing, a feeling of satiety is guaranteed.

Ingredients:

Large carrots - 1 pc.
White radish - 1 pc.
White cabbage - 100 g
Broccoli cabbage - 100 g
Fresh parsley and green onion - bunch
Sour cream - 2 tbsp. spoons
Mayonnaise - 1 tbsp. spoon
Mustard - 0.5 tsp
Salt, pepper to taste.

Cooking:

Cut carrots, radishes and white cabbage into strips. Salt, leave to let the juice and dry. Broccoli with a knife or hands cut into separate pieces-inflorescences. Mix with other vegetables.

For dressing, beat all liquid ingredients in a separate cup and mix with finely chopped greens.

If the salad needs to be prepared in advance, it is better not to add sour cream to the dressing - the vegetables will release juice and the salad will lose its appetizing appearance even before the start of the feast.

Dress the salad, place on a platter and serve immediately.

The restaurant look of this salad will certainly delight guests. Ripe avocados add silkiness, while carrots add freshness and a crunchy texture.

Ingredients:

Large carrots - 1 pc.
Salt and natural vinegar
Avocado - 1 pc.
Juice of half a lemon
Cucumber - 1 pc.
Croutons from white bread- a handful of
Olive oil - 2 tbsp. spoons
fresh parsley leaves
Black sesame for decoration

Cooking:

Peel the carrots, cut into bars. Salt, pour evenly with vinegar and marinate for 20 minutes. Drain the liquid.

Peel the avocado, cut into large cubes, sprinkle with lemon juice to protect against discoloration. Cucumber cut into thin slices.

Mix all the vegetables, if necessary, salt. Add croutons and parsley leaves.

On a serving platter, drizzle the salad with olive oil. Sprinkle with sesame seeds to serve.

A beautiful and light salad is widely distributed in fast food cafes. Contains many vitamins, even when it is not the season of fresh vegetables.

Ingredients:

Large carrots - 1 pc.
White cabbage - 0.5 pcs.
Canned corn - 200 g
Garlic - 2 cloves
Fresh herbs to taste
Vegetable oil - 4 tbsp. spoons
Apple cider vinegar - 2 tbsp. spoons
Salt to taste

Cooking:

Cut the cabbage in half and peel the stalk, chop, salt and crush with your hands. Mix grated carrots and corn without liquid with any greens. Mix with cabbage.

For dressing, mix oil with apple or wine vinegar and squeeze garlic into it. Dress the salad, taste for salt and pepper. Garnish with corn kernels and serve.

Carrots are versatile vegetables. On the basis of the root crop, you can cook first and second courses, snacks and, of course, salads. Traditionally, carrots are mixed with garlic and mayonnaise, resulting in a tasty and satisfying dish. But we will consider other salad recipes that do not require much effort and patience from you. So, let's begin.

Classic salad with grated carrots

garlic cloves - 3 pcs.
fresh dill - 30 gr.
salt - to your taste
carrots - 0.25-0.3 kg.
hard cheese (better "Russian") - 140 gr.
mayonnaise or sour cream - 65-70 gr.

Peel the carrots from the top layer in advance. This can be done with a knife or a special tool for vegetables. Then rinse and dry on towels, only then grate.
If there is no grater, chop the root crop first with plates, then with strips along. Also suitable tool for cooking carrots in Korean. Act according to the situation.
Grate hard cheese on a large grater or chop into squares. Stir in carrots. Wash the dill, dry and chop without stems.
Squeeze the garlic through a special press. Combine all available ingredients. Add sour cream or mayonnaise (you can use both components in equal proportions). Salt the dish and serve.

Salad with grated carrots and beets

dressing oil (any) - 45 ml.
carrot - 140 gr.
garlic - 2 slices
medium beets - 1 pc.
lemon juice - 25 ml.
sea salt - to your taste

Get some carrots. It must be cleaned from the top layer using a hard iron sponge. After that, the root crop is rinsed under the tap and dried. Then rubbed on a coarse grater.
Prepare garlic: remove from it upper layer, immerse in a special press, skip into the gruel. Stir in carrots. Boil the beets, cool, remove the top layer and grate.
Combine all the listed components, season with salt and butter. Add lemon juice to bring out the flavor. To give the dish satiety, boiled beans are added.

Salad with grated carrots and nuts

honey liquid linden - 25 gr.
carrot - 0.2 kg.
green apple - 1 pc.
lemon - half
cinnamon - pinch
butter - 30 gr.
walnut - 10 gr.
hazelnuts - 10 gr.
cashew - 20 gr.

If there is no liquid honey on hand, but only candied honey, hold it over a bowl of steam. Do not boil the bee product so that it does not lose precious vitamins.
Free the apple from the middle, if desired, rid the fruit of the skin. Grate on a coarse grater and sprinkle with lemon juice so that the apples do not turn black.
Free the carrots from the top layer using a hard iron sponge or a special vegetable peeler. Wash, grate, mix with an apple.
Pour nuts of all kinds into a dry hot non-stick frying pan. Immediately start stirring and frying at the same time. Turn off the stove after 5 minutes. Chop the nuts or leave as is.
Add hot nuts butter and let it thaw. Then mix, send to a common container to the main components. Season with cinnamon and honey, serve.

lemon - half
carrots - 3 pcs.
green apple - 2 pcs.
fresh parsley - 10 gr.
olive oil - 40 ml.
salt - amount to taste

First, wash the apples so that there is no plaque left on them. Release the fruit from the middle, you can remove the peel. Chop the pulp into small cubes or pass through a grater.
Sprinkle the fruit with lemon juice immediately to keep it light and not ruin the look of the salad. Then take care of the carrot, it needs to be peeled and grated on a coarse grater.
Combine ingredients, season with salt. Cut the parsley leaves here, season with olive oil (you can take corn). Mix everything thoroughly, serve with brown bread.

Salad with cabbage and grated carrots

granulated sugar (preferably cane) - 20 gr.
white or red cabbage - 0.3 kg.
carrot - 0.2 kg.
filling oil - 40 ml.
vinegar with a concentration of 6% (preferably apple) - in fact
freshly ground pepper - 2 pinches
salt - to taste
dill - 20-25 gr.

Choose young cabbage, the salad with it turns out juicy and tasty. Grind the amount according to the recipe by chopping in the usual way. Peel the carrots, grate with large chips. Mix with cabbage and let stand 10 minutes.
Separately, combine the oil, salt with sugar, apple cider vinegar. Add this mixture to the main ingredients and mix well. Remember the components with your hands so that the cabbage starts up the juice.
Rinse the dill, chop it, separating it from the stems. Add to main bowl. Pepper and let the salad cool. Serve with any second course. Ideal for meat, mushrooms, seafood and fish.

Salad of carrots and ham

carrots in Korean - 220 gr.
pickled corn - 100 gr.
ham - 160 gr.
mayonnaise - 30 gr.
dill - 20 gr.
garlic - 2 cloves

Chop the ham into thin strips. Pass the peeled carrots through a grater. Chop the herbs and garlic.
Combine all components in a common cup. Season the products with mayonnaise and mix thoroughly. Salad ready.

Salad of carrots and hunting sausages

soy sauce - 35 ml.
bell pepper - 1 pc.
ground allspice - to taste
sausages - 2 pcs.
mustard - 8 gr.
carrots - 2 pcs.
vegetable oil - 50 ml.
cucumber - 1 pc.

Wash all vegetables thoroughly. Grate the carrots on a coarse grater. Combine the prepared root vegetable with soy sauce. For extra flavor, you can add a mixture of Italian herbs. Grind carrots in soy sauce in your hands.
Cucumber must be chopped into thin strips. Adjust the amount of vegetables to your liking. Do the same with bell pepper like with cucumber. Chop hunting sausages into arbitrary pieces.
In a separate container, mix the prepared mustard, ground pepper and olive oil. Achieve a homogeneous mass from the products. Combine all ingredients, season with sauce. Mix the ingredients thoroughly, leave for 15 minutes.

raisins - 35 gr.
nuts (any) - 30 gr.
carrots - 210 gr.
ground cinnamon - 2 gr.
sugar - 25 gr.
thick cream - 100 gr.

Rinse the raisins in a colander under running water. Wait until it drains completely. After that, place the dried fruits in a bowl of hot water. After a while, the raisins should swell. If you prefer to add other dried fruits, follow the same procedure.
At the same time, peel and wash the carrots. Grate a fresh root vegetable on a coarse grater. Choose any variety of nuts, roast or dry if necessary. Walk over the product with a rolling pin. You should get small pieces of nuts.
It is not necessary to achieve a homogeneous mass or dust from nuts. Strain the raisins again so that the moisture is completely glass. Combine all components in a common container. In a separate bowl, mix cream, cinnamon and sugar.
Wait for the sand to dissolve, then season the prepared foods with the sauce. Mix all the ingredients, leave for a while to infuse. After that, you can serve salad to the second course.

Salad with carrots, onions and meat

vinegar - in fact
carrots - 310 gr.
corn oil - in fact
beef - 160 gr.
parsley - 25 gr.
onion - 130 gr.
ground pepper - to taste

Remove the husk from the onion, chop the vegetable into half rings. Connect 200 ml. purified water and 90 ml. table vinegar. Place the chopped onion in the above solution for half an hour.
Meanwhile, wash the beef under the tap and cut into small pieces. Melt the butter in a pan, send the product to fry. Mix spices to taste with meat. In parallel, grate the washed carrots on a grater.
Place the finished root vegetable, fried meat and pickled onions in a common cup. Season the salad with additional spices if needed. Add parsley and stir well. Place the salad in the refrigerator for 2 hours.

In cooking, there are a lot of salads with carrots. You can dream up and create your own dish. The root crop itself is unique. Carrots go well with meat dishes, fish, fruits and vegetables. Prepare your favorite salad with carrots and please the household.