Spicy carrot salad. Recipes for delicious raw carrot salads

Fresh carrot salad we would agree to eat it even if we didn’t know about all its many beneficial properties. It's very fresh and tasty. The natural sweetness of carrots allows you to make sweet dessert salads, and light vegetable salads with them are absolutely delicious. Meeting popular recipes in today's article will help you decide on a salad menu for the coming summer, which will definitely be included - it's very tasty).

Fresh carrot and beet salad

You've probably noticed that all salads with carrots always have a rich dressing, be it butter or sour cream. Vitamin A, which is large quantities contained in orange root vegetables fat-soluble, which means that without fat it will not bring any benefit to your body. Even if you want to make it, it’s still worth adding at least a drop of fat. Otherwise, carrots, just perfect product for everyone who adheres to the principles healthy eating, monitors his weight. And those who simply love to eat delicious food should not forget about carrots, and in our article today there is a whole lot of evidence of this.

Carrot salads have their own legends. For example, fresh carrot and beet salad and cabbage received the name “Brush”, due to its cleansing effect on the intestines. Those of you who have been on a diet probably know more than one recipe for such a salad. Additional ingredients are often added to it to balance the taste in one direction or another. - one of the varieties of “Brush” with celery root, nuts and seeds.

We clean and wash the vegetables, grate them coarse grater. We put it in layers so that the salad looks beautiful: carrots, grated celery on it, grated beets on it. Spray each layer lemon juice and pour vegetable oil. Sprinkle seeds and chopped nuts on top of the salad and decorate with herbs.

Carrots, of course, are not an invention of our latitudes. This root vegetable is loved in many countries and has become part of national favorites. different countries and peoples. The recipe for a Mediterranean carrot snack is very simple - the carrots are grated on a coarse grater and dressed with a dressing of olive oil, lemon juice, salt and crushed garlic. Add a bunch of finely chopped mint to the carrots, season with sauce and mix thoroughly. It is better to bring the dressing to taste in the refrigerator for 15-20 minutes so that the carrots absorb all the flavors. This appetizer is perfect for fried meat or with potato dishes.

Fresh carrot salads: recipes

As we have already said, they are included in diversity fresh carrot salad recipes sweet, perfect as desserts for children and adults. It is not easy to get children to eat healthy products. Therefore, it is better to make carrot salad sweet for them and serve it in an unusual form, for example, in bowls or glass glasses.

You will need to grate the carrots on a coarse grater, coarsely chop the sweet apples along with the skin. To prevent the apples from browning, cut them last, just before dressing, it will be citrusy and will prevent the iron contained in the fruit from oxidizing. We also add steamed water to the salad. hot water raisins, they become soft and sweet. For that citrus dressing, mix orange juice, add lime juice, a pinch of cinnamon and vegetable oil to it. Mix the vegetables with the dressing, put the salad in bowls, sprinkle nuts on top and garnish with a bright orange slice.

Fresh cucumbers also make great friends with carrots. vitamin salad. Cucumbers must be cut into thin, thin circles, to match the grated carrots. Red rings complement a simple salad onions. But the dressing is quite complicated: a quarter cup of olive oil, the same amount of wine vinegar, two teaspoons of honey and two teaspoons of grated ginger root. A pinch of dry mint will add a special piquancy to the sauce. Mix all the ingredients and pour over our salad.

We have already prepared Mediterranean-style carrots, now it’s time to prepare them according to oriental recipe. In Japan, daikon radishes often accompany carrots. Like all the country's cuisine rising sun, this salad is brilliant in its simplicity, all the ingredients in it are in their place and perfectly play their roles. Arm yourself with a sharp knife and cut the carrots and daikon into thin strips. If you grate vegetables, they will give off excess juice, and this is undesirable for us. Therefore, slicing is done like this: first, the vegetables are cut into thin plates lengthwise, and then each plate is cut into cubes. Salt the carrots and radishes and set aside for half an hour. At this time we are busy with dressing, mixing rice vinegar with powdered sugar. After half an hour, you will see that the vegetables have released a lot of juice; you need to drain it or squeeze out the vegetable mixture, pour the marinade over it and put it in the refrigerator overnight. Stir before serving and place in beautiful plates and sprinkle sesame seeds. If you marinate during the day, you can stir the vegetables occasionally to ensure they marinate evenly.

Grated fresh carrot salad

Did you expect to see gooseberries as an ingredient in carrot salad? But he is the star of our next grated fresh carrot salad.

Cut off the tail of each gooseberry and cut it in half. Mix grated carrots with gooseberries and season with a spoonful of sour cream and half a spoonful of liquid honey. Five minutes after dressing, when the carrots release their juice, the salad can be served, placing it in beautiful salad bowl. The combination of sweetness and acidity in both the dressing and the salad makes the taste very interesting.

We have already prepared a salad from fresh cabbage, carrots, beets, and celery root, and for the next salad we will need celery stalks. Petioles are not difficult to find in stores and on the market; they are very useful if you want to lose weight. This salad can be called a carrot variety of the famous American Waldorf salad, which has enjoyed deserved popularity for many years. For it, an apple is cut into strips, sprinkled with lemon juice, carrots are cut into cubes, celery is cut across the stem, you get these semicircles. Chop the walnuts, mix everything in a salad bowl and season with a mixture of mayonnaise and mustard. You can also replace high-calorie mayonnaise with low-fat yogurt.

Looking at the photo, you could imagine banal grated carrots with raisins. But this is exquisite French appetizer. We soak raisins for it, but not in water, but in cognac or bourbon for an hour. During this time, the raisins have time to become saturated with aromas and swell. Three carrots on a grater and season with dressing. In addition to olive oil, it also contains the juice of one lemon, a pinch of cinnamon, a few drops of that same bourbon and salt. Season the carrots, add squeezed raisins, mix well. Thanks to beautiful presentation, for example on toast, you will impress your guests.

Delicious fresh carrot salad

IN oriental cuisine we can find many recipes delicious fresh carrot salads. At one time, spicy pickled “Korean-style” carrots simply revolutionized our understanding of carrot salads. In Chinese and Korean cuisine, carrots are valued and respected, emphasizing their taste with a set of special spices. Let's prepare another carrot and cucumber salad in Korean, gangnam style, so to speak.

A special device similar to a vegetable peeler is very useful for such a salad. But he cuts not just one plate, but cuts it into many thin noodles. With it we will cut a sufficient amount of carrot and cucumber chips. If you don’t have such a thing, then cut it as in Japanese recipe, thin straws. In a separate container, conjure over the dressing: mix soy sauce, sesame oil, sugar, rice vinegar, red ground pepper and garlic, passed through a press. Mix thoroughly in homogeneous mass. Add onion cut into half rings to the vegetables, pour in the dressing and stir. Sesame seeds sprinkled on top of the salad will add a nutty note.

We present to your attention gourmet salad from carrots, pineapple, fresh cheese and celery. Take fresh juicy carrots and cut them into slices using an ordinary potato peeler. Mix it with chopped stalks of white celery, lettuce leaves or spinach () and a few small balls of mozzarella. Be sure to also add almonds toasted in a dry frying pan. Even a few pieces will literally transform our salad. For exquisite taste carrots and celery are pre-marinated in pineapple juice. Then the vegetables are taken out, and the juice becomes the basis for the dressing; lemon juice, honey, ground almonds, natural yogurt, pepper and salt are added to it.

Fresh carrot salad recipes

There are some fresh carrot salads, recipes which are in notebook every self-respecting housewife. This, along with Olivier, herring under a fur coat and vinaigrette, forms our national festive cuisine. Over time, these appear less and less often, but this does not mean that you cannot cook them every day for your family.

Carrots with garlic and mayonnaise are prepared in record time, as they say, when the guest is on the doorstep. And, nevertheless, this salad is eaten completely, it is very good. The taste of the salad always depends on additional ingredients, they are not here, so there is nothing to spoil. Just grate fresh carrots, add squeezed garlic, salt and season with mayonnaise. All. Well, really, that's it. Well, if it’s very simple for you, you can add a small pickled cucumber, cut into small cubes.

And the last salad in our review today is a salad with carrots and tangerines. This combination is perfect for festive table and as a side dish for meat. The carrots are cut on a special grater to form thin sticks. If you don’t have such a grater, but you don’t want to buy it just for one salad, you can cut it into strips. Also cut a sour apple and pour lemon juice over it. Place the carrots mixed with apples in a salad bowl and pour over the dressing: olive oil, lemon, juice, tangerine juice, grated ginger, pepper, salt. Place tangerine slices on top for decoration and sprinkle with peeled and toasted green pistachios, as well as any herbs you like.

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

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

Making salads does not require culinary talent or rare products. Fresh sweet carrots are good on their own, you just need to 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, of course, are not as popular as potatoes. But its second place is by right - it is unpretentious in cultivation and is a common ingredient in traditional cuisine 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 sprinkles of sweet raisins.

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

Preparation:

Peel and chop thoroughly washed carrots.

The size of the pieces affects the taste - on a fine grater the pieces will be juicier and will suit even very young children. A coarse grater is good for adding a crunchy, airy texture to the salad, as well as for preserving maximum quantity vitamins

Peel and core apples, preferably yellow or red, and grate. In a salad bowl, mix grated carrots and apple.

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

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

Raw beets in small quantities are very useful for digestion, and in the company of 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.

Preparation:

To make the dressing, mix all liquid ingredients and add salt. Add pepper if necessary and reserve the dressing in the bottom of a large salad bowl.

Prepare vegetables: peel carrots, beets and apples. Also peel the apples from the core and seeds.

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

It is very easy to vary the spiciness of Korean carrots to taste by adding hot ground pepper. This salad is stored in the refrigerator for more than three days, 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 teaspoon
Salt - 1 teaspoon
Fresh greens.

Preparation:

Using a Burner grater - especially good for this salad - grate the carrots. Or grind it in a food processor with a feather attachment. To make carrots softer, add salt. After 20 minutes, drain the juice.

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

Peel the onion and cut it into large pieces. Heat the oil. Fry the onion in it until brown. Fried onions remove and pour the hot oil over the spices and garlic in the center of the bowl with the carrots. Mix. If the carrots are not very sweet, add sugar.

Add natural vinegar, seal with film or cover with a lid. Let sit 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 complements 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
Sunflower seeds or pine nuts peeled - ½ cup
Wine vinegar - 4 tbsp. spoons
Olive oil - 2 tbsp. spoons
Green onions and fresh parsley.

Preparation:

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

Cut off the stem of the chicory and disassemble it into individual leaves, rinse them in ice water. Dry. Select leaves of approximately the same size (the inner ones are too small, can be used in another salad).

Fill the chicory boats with lettuce - on average 1 tablespoon of lettuce per leaf. Place the prepared appetizer on a wide dish and garnish with the reserved herbs.

The spicy salad is served with croutons or small toasts. It goes well with fried chicken and complements 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.

Preparation:

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

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

Ingredients:

Fresh carrots - 250 g
Daikon radish - 200 g
Boiled chicken - 400 g
Pickled onion - 1 pc.
Fresh cilantro and mint to taste
Fresh chili pepper - 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

Preparation:

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

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

To season the small chili, remove the seeds. Next you need to finely chop it with garlic. Mix with fish sauce, vinegar and sugar in a separate bowl. Taste and season, achieving a balance of sweet, bitter, sour, salty and hot flavors.

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

This everyday appetizer can act as a pate or as a salad. Particularly good with saltine crackers and as a dip for fresh vegetables.

Ingredients:

Carrots - 300 g
Cheese - 300 g
Garlic - 2 cloves
Mayonnaise to taste
Salt to taste

Preparation:

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

A wonderful dish for a party, it can be prepared a little in advance and will infuse over time and only become more flavorful. Good for summer picnics, large friendly groups 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.
Long cucumber - 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

Preparation:

Season the meat with coarse salt and ground pepper and grill until medium degree done.

The carrot salad will add an unforgettable aroma to the meat. open fire. Fry the meat on the grill at the very beginning of the holiday, and the salad will be ready by the time the first portion of shish kebab is ready.

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

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

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

Place on a serving plate vegetable salad, on top are pieces of meat sprinkled with noodles. Drizzle with dressing.

Before a picnic or guests arrive, marinate 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

Preparation:

Chop the cucumbers into thin circles or strips. Add salt, cover with film and set aside for 15 minutes. Strain, discarding the resulting juice.

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

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

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

Ingredients:

Fresh carrots - 1 pc.
Small onion - 1 pc.
Celery stalk - ½ pc.
Cherry tomatoes - 5 pcs.
Tuna in oil - 1 can
Lemon juice
Fresh chili pepper to taste
Salt, pepper

Preparation:

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

Soy asparagus is a rich source of protein for Lenten table and diets. This salad will fill you up and give you strength; in addition, it can be stored in the refrigerator without loss of taste.

Ingredients:

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

Preparation:

Salt the chopped carrots, add 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. Heat the sesame seeds and spices without frying and pour in aroma oil into carrots. Add asparagus and chopped herbs. Serve after letting it sit for at least an hour.

An interesting accent in this salad is placed by caraway seeds, which are diluted sweetish taste carrots and fresh apples.

Ingredients:

Medium carrots - 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

Preparation:

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

Mix in a separate bowl greek yogurt with vinegar and honey. Add salt.

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

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

Ingredients:

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

Preparation:

Cut carrots, radishes and white cabbage into strips. Add salt, leave to let out the juice and dry. Use a knife or your hands to separate the broccoli into individual floret pieces. Mix with other vegetables.

To make the dressing, whisk all liquid ingredients in a separate cup and mix with finely chopped herbs.

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 feast begins.

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

The restaurant look of this salad will certainly delight your guests. Ripe avocado adds silkiness, and carrots add freshness and crunchy texture.

Ingredients:

Large carrots - 1 pc.
Salt and natural vinegar
Avocado - 1 pc.
Juice of half a lemon
Cucumber - 1 pc.
White bread crackers - a handful
Olive oil - 2 tbsp. spoons
Fresh parsley leaves
Black sesame for garnish

Preparation:

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

Peel the avocado, cut into large cubes, and sprinkle with lemon juice to prevent discoloration. Cut the cucumber into thin slices.

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

On a serving platter, drizzle olive oil over the salad. To serve, sprinkle with sesame seeds.

Handsome and light salad widespread in cafes fast food. Contains a lot of vitamins, even when it’s not the season for 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

Preparation:

Cut the cabbage in half and remove the stalk, chop it, add salt and crush it with your hands. Grated carrots and mix corn without liquid with any greens. Stir in cabbage.

For dressing, mix butter with apple or wine vinegar and squeeze the garlic in there. Season the salad, taste for salt and pepper. Garnish with corn kernels and serve.

Tasty, light, satisfying, healthy, bright, juicy - all these epithets can rightfully be applied to carrot salads. This dish can be considered universal due to the fact that carrots go wonderfully with other vegetables and ingredients, and main component- carrots - always on hand at any time of the year. Carrot salads are incredibly simple 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 are used in salads 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 around the world, but in Russia they are especially loved and revered and are served both on weekdays and on holidays. Carrots are an indispensable ingredient in such popular salads, like “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 the carrots.

Carrot salads will please not only your taste buds, but also the eyes, as they are very bright and appetizing. With their whole appearance they remind us of the warmth and gentle sun, and there is 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 low calorie content.

Carrot salads can become great side dish to meat or fish, while carrot salads with the addition of other vegetables can be included in diet menu or become part of a healthy diet. Whatever 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 mustard-honey dressing

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

Preparation:
Grate the carrots using a grater or a food processor with a special attachment. To prepare the dressing, mix 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 cloves of garlic,
3-4 tablespoons of vegetable oil,
2 teaspoons sugar,
1 teaspoon vinegar,
salt to taste.

Preparation:
Mix coarsely grated carrots, shredded cabbage, chopped onion and minced garlic in a bowl. Pour a dressing made from oil, vinegar, sugar and salt over the vegetables. Mix well and serve.

Boiled carrot salad with apple and raisins

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

Preparation:
Boil the carrots, cool and peel them, then grate them on a coarse grater. Slice the apple small cubes. Mix all ingredients in a bowl and top with yogurt. Cool the salad before serving.

Fried carrot salad with onions, beans and garlic

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

Preparation:
Heat vegetable oil in a frying pan and fry finely chopped onion for 2 minutes. Add grated carrots and fry until soft, adding a small amount of water. Add salt to taste. When the carrots are ready, they need to be cooled. In a salad bowl, mix vegetables with beans, after draining the water, and garlic passed through a press. Season the salad with mayonnaise, mix and refrigerate. Before serving, decorate the salad with croutons.

Layered salad carrots with potatoes and crab meat

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

Preparation:
Peel the boiled potatoes in their jackets and grate them on a fine grater. Also boil the carrots, peel them and grate them on a fine grater. Separate the whites from the yolks of boiled eggs. Place half of the potatoes in a salad bowl or on a flat dish. Cover with a thin mesh of mayonnaise (about 3 tablespoons of mayonnaise), place chopped crab meat on top, and then grated egg whites. Make a mayonnaise mesh again. Place the remaining potatoes on top and apply the mayonnaise mesh again. Place a layer of grated carrots (if you are making the salad on flat dish, grated carrots need to cover not only the top, but also the sides of the salad). Grate over salad chicken yolk(spread it on the sides if the salad is being formed on a platter). Place the prepared salad in the refrigerator for 1-2 hours before serving.

Carrot salad with walnuts and garlic

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

Preparation:
Mix grated carrots, pressed garlic, 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.

Preparation:
In a medium bowl, combine grated carrots, chopped peanuts, diced chili peppers, 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 cloves of garlic,
salt and ground black pepper to taste,
mayonnaise.

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

Carrot and beet salad with honey

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

Preparation:
Boil or bake vegetables until cooked. Peel 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 don’t miss the opportunity to please yourself and your loved ones with such a wonderful dish! Bon appetit!

Mega useful juicy carrots- the main component of most recipes. Housewives add it to first and second courses, and sometimes even prepare vegetable cutlets or desserts. These dishes are well known to everyone, some have become tired of them. How interesting is it to cook carrots? Prepare a salad from the vegetable, and simple recipes will help you make it.

How to make carrot salad

Carrots can be found on market shelves at any time and do not lose their quality either in summer or winter. To really get the maximum vitamins from a root vegetable, you will have to learn how to select and process the vegetable. For an appetizer, like any other dish, only the right carrots. How to choose it? It's very simple:

You should only buy root vegetables that have an even color and no spots or cracks. This is a sign that the center of the vegetable is not overripe.
Experienced cooks Only thick, dark orange fruits are used. They are especially juicy and would look good in a salad. It is better to make a dressing for borscht or cutlets from small, inconspicuous carrots.

Preparing carrot salads involves two types of recipes: using fresh or cooked vegetables. With the right approach and processing, both of them will definitely turn out to be useful and original in dishes. However, each of the options has features, culinary subtleties, and cooking secrets that are worth focusing on.

From fresh

The concept of the dish will determine how the carrots should be prepared: boiled, stewed, or simply peeled. In any case, the root vegetable should first be washed well, preferably rubbed with a soft brush. For harmony in the salad from raw carrots It is also better to add other vegetables unprocessed. All taste characteristics Products such as garlic, raisins, prunes, cabbage, and celery are ideally emphasized. Please note: in order for fat-soluble vitamin A to be completely absorbed by the body, the lungs carrot snacks always need to be refueled vegetable oil, cream or sour cream.

Boiled

Don't think that heat treatment product will significantly reduce the content useful substances. On the contrary, a salad with boiled carrots will contain twice as much beta-carotene. A huge plus is that it will be much easier to prepare, because there is no need to pre-clean the root vegetable - after cooking, the skin can be easily removed from the vegetable. Such snacks can be seasoned with mayonnaise, various sauces, and other additives as desired.

Carrot salad recipes

Crunching a beautiful juicy carrot picked straight from the garden is necessary and very healthy. However, the “recipe” is not suitable for every day: most of us prefer to eat vegetables that have been cooking. Explore some popular appetizer options for lunch, holidays, or children's menu. To say clearly which one vitamin recipe Carrot salad couldn't be better. Try each of them.

With cabbage

Portioned snacks The good thing is that it is possible to please every member of the family. These dishes include simple ingredients, which everyone loves, and then other products are added to them as desired. One of these basic dishes is a carrot salad with cabbage. Serve the finished dish ideally with boiled new potatoes or stew.

Ingredients:

onion – 1 pc.;
greens – 1 bunch;
white cabbage– up to 1.5 kg;
carrots – 1 pc.;
lime – 1 pc.;
spices and herbs.

Cooking method:

First, let's process all the vegetables except cabbage: wash, peel, and chop.
Let's make the marinade in a deep bowl. Mix salt and sugar in proportions of 1 to 1.
Squeeze the juice from half a lime into the dry ingredients and stir.
Season the carrots and onions with marinade. Let's brew for a while room temperature.
Meanwhile, finely chop the cabbage, squeeze the remaining lime juice into it, and knead thoroughly with your hands.
Salt the marinade from the vegetables and mix them with the cabbage.
Add finely chopped herbs, herbs, and spices to the bowl.
Season the prepared grated carrot salad with sunflower oil.

With smoked chicken

This recipe can be worthy decoration festive table, therefore it requires appropriate design. Arrange the chopped vegetables using a sun or crescent shaped cake ring and top with grapes, pomegranates or canned mushrooms. Be sure to serve the appetizer early so that your guests have time to compliment your cooking skills.

Ingredients:

carrots – 300 g;
potatoes – 300 g;
fried champignons– 300 g;
smoked breast– 300 g;
eggs – 2 pcs.;
onion – 1-2 pcs.;
herbs and spices.

Cooking method:

Boil, peel, cool the potatoes and carrots.
Finely chop the onion. Marinate it in vinegar and lemon juice.
Cut the meat into thin slices and grate the vegetables.
Lay out the dish in layers, the first of which will be potatoes.
Coat each layer well with mayonnaise.
Place a second layer of onions and fried mushrooms.
Then - records fragrant chicken and eggs.
At the final stage, add carrots.
Ready salad from Korean carrots And smoked chicken decorate with greenery.

Pumpkin and apple

Lush sponge cake, crispy cookies won’t surprise anyone. Instead of these desserts, try making a very original sweet carrot and pumpkin salad. All components are easy to get, especially in late autumn during the big vegetable sale season. The recipe below will tell you in detail how to prepare this dish. Don’t forget to finally take a photo of the salad and add it to your cookbook.

Ingredients:

carrots – 0.5 kg;
“Antonovka” apples – 2 pcs.;
baked pumpkin – 100 g;
walnut– 100 g;
steamed raisins and dried apricots - 1 tbsp.;
liquid honey – 1 tsp;
sour cream – 4 tbsp. l.

Cooking method:

First you need to grate the carrots, pass them through a fine grater, and lightly squeeze out the juice.
Then chop the apples into small cubes, after removing the peel from the fruit.
In a separate bowl you need to prepare the sauce. To do this, mix honey, carrot juice with sour cream.
All that remains is to mix all the ingredients and pour the sauce into the carrot salad with apple.

With radish

Do you really want to try light spring salad? Then this recipe will definitely suit your taste. Daikon radish, unlike its counterparts, is not endowed with such obvious bitterness and is more similar to the usual annual radish. In combination with fresh cucumbers, onions and peppers, this vegetable turns out to be especially tender. Find out how to prepare carrot salad with radish from the recipe.

Ingredients:

onion – 2 pcs.;
carrots – 1 pc.;
daikon – 1 pc.;
cucumber – 1 pc.;
bell pepper – 2 pcs.;
ham or sausage – 200 g;
vinegar – 4 tsp;
Dijon mustard – 2 tsp;
sunflower oil – 8 tbsp. l.;
spices and herbs.

Cooking method:

Cut all vegetables into thin strips, mix, season aromatic herbs.
While the vegetables are steeping, prepare the sauce.
In a clean bowl, mix vinegar, sunflower oil, spices, mustard.
After 10-15 minutes, drain excess liquid from vegetables and season with sauce.

With garlic

There are many photo recipes on how to make carrot salad with garlic and mayonnaise. They are all simple and boring: grate vegetables, cut garlic, add mayonnaise. Why not try to diversify such popular dish by adding a little to it boiled chicken and cheese as described below? Take the risk of trying a new product, and you will be rewarded with extraordinary taste.

Ingredients:

Korean carrots – 200 g;
boiled fillet chicken – 350 g;
hard cheese– 250 g;
eggs – 2 pcs.;
mayonnaise – ½ tbsp.;
garlic – 2 cloves;
aromatic herbs.

Cooking method:

Boil, let cool, and then peel the eggs.
Cut the food into small cubes.
Grate the cheese and press the garlic through a crusher.
Place Korean-style carrots in a deep container and add the rest of the dish ingredients.
Stir the vegetables and season the finished snack with mayonnaise, sour cream or low-fat cream.
Garnish the dish with onion feathers, dill sprigs or green parsley.

With garlic and cheese

This recipe is familiar to many for experienced housewives, to some it was inherited from mothers or grandmothers. Indeed, I loved the garlic-carrot snack for its ease of preparation, availability of ingredients and taste. Don’t think that now they hardly cook it anywhere – on the contrary, it is light dish began to conquer the culinary Olympus again.

Ingredients:

carrots – 2 pcs.;
garlic – 2-3 cloves;
mayonnaise – 2 tbsp. l.;
salt with sugar – 1 to 1;
other herbs and herbs.

Cooking method:

Wash, peel, and coarsely grate the carrots.
In a bowl, combine the vegetable with garlic, mayonnaise and spices.
Mix all the ingredients of the dish and then transfer to a salad bowl.
Before serving, the salad with carrots and cheese and garlic should stand in the kitchen for about 10-15 minutes.

With beans

Legumes are extremely useful for normal digestion and are rich in fiber, but not everyone likes to tinker with them. They come to the aid of housewives canned food, which can be bought at any store - you don’t need to prepare them. If you add, for example, some vegetables, then in just 7 minutes you will get delicious snack: bean and Korean carrot salad.

Ingredients:

Korean carrots – 250 g;
red beans - 1 can;
sweet pepper – 2 pcs.;
Crimean onion – 1 pc.;
greens – 1 bunch;
soy sauce – 2 tbsp. l.;
juice of 1 lemon;
sunflower oil;
spices.

Cooking method:

Squeeze lightly Korean carrots, drain the juice from canned beans.
Cut the remaining vegetables into thin slices, and the onion into transparent half rings.
Mix vegetables in a deep container, season with sauce.
For dressing, mix lemon juice, oil, soy sauce, herbs, spices.
The finished dish is best served in open salad bowls.

With crackers

Perhaps the most affordable recipe of all that exist. You can make it in two ways: buy ready-made crackers and carrots in the store, or try a little and prepare the ingredients yourself. It's up to you to decide what to do better. This option is something of a cross between the two described above, but is in no way inferior to both in terms of taste qualities.

Ingredients:

carrots -3-4 pcs.;
Russian cheese – 300 g;
yesterday's bread - 300 g;
garlic – 2 cloves;
cream or sour cream.

Cooking method:

Yesterday's white bread cut into small cubes, place on a baking sheet, and then dry in the oven.
Wash, dry and peel fresh carrots. Finely grate the root vegetable and cheese.
Place all ingredients in a deep container, squeeze garlic, mayonnaise or sour cream into them.
Mix everything carefully and decorate the Korean carrot salad with croutons at your discretion.

Heh from meat

Chinese, Japanese and korean cuisine today at the peak of popularity, but visit expensive restaurants Unfortunately, finances do not allow everyone. Why not try cooking some dishes on own kitchen? According to the following detailed recipe The photo will make a spectacular salad. Required condition in it, be sure to add hot sunflower oil to the vegetables and serve immediately.

Ingredients:

olive oil – 3 tbsp. l.;
vinegar - 3 tbsp. l.;
soy sauce – 1 tbsp. l.;
onion – 1 pc.;
carrots – 3 pcs.;
beef ham or chicken – 400 g;
fresh herbs;
seasonings

Cooking method:

Trim all the fat from the meat, separate the bones, remove the veins.
Cut the fillet into thin slices and cook in a Dutch oven until the moisture evaporates.
Meanwhile, grate the carrots and chop the onions and herbs.
Mix vegetables with meat, season the appetizer soy sauce, vinegar, season.
Pour oil into the frying pan and bring it to 100 degrees or wait until white smoke appears above the frying pan.
Pour the boiling oil into a bowl with the remaining ingredients.
Chicken heh salad with carrots is ready to serve.

From raw beets

Home canning- the basis of traditional Russian cuisine. No matter how many recipes are written for preparing such salads, avid housewives will never have enough. Diversify your collection by adding another option for winter preparations to the cookbook - beet and carrot salads. They are very healthy, nutritious and can be stored for a long time in a cool pantry.

Ingredients:

sugar – ½ tbsp.;
vinegar - 1 tbsp.;
beets – 2 kg;
carrots – 1 kg;
sweet pepper – 1 kg;
onion – 1 kg;
spices to taste.

Cooking method:

Wash, peel, and roughly chop the carrots and beets.
Cut the sweet pepper into thin strips and the onion into small cubes.
Place all the vegetables in a non-enamel bowl with a wide bottom.
Place the vegetable mixture on the stove and let it boil, stirring occasionally.
In a separate bowl, mix sugar and vinegar, bring to a boil, and then add to the vegetables.
Cook the salad for about an hour over low heat, stirring with a spoon, or until the beets are completely cooked.
Vegetable mixture transfer to sterilized jars and seal the lids.
Turn the container upside down, let it cool, and then put it in the pantry.

Delicious carrot salad - cooking secrets

Find out a few more culinary subtleties regarding how to prepare carrot salad:

Vegetables for salad must be cooked in salted broth, and root vegetables must only be dipped into already boiling liquid.
If you want to cook diet salad from raw carrots, then it’s better to refuel it low-fat yogurt or cheese sauce. A sprig of basil in such a dish will give the appetizer an unusual, original flavor, but will not increase the calorie content.
When preparing a dish with crackers, remember that they soften very quickly, so you need to add them just before serving.
You can add orange slices to sweet snacks or season them with the juice of this fruit.
Instead of regular cabbage you can add kohlrabi to the recipe and replace the delicious daikini with radishes.
In variations of carrot salads with liver, the last ingredient is best added boiled. Fried liver too coarse for a delicate salad. The same point applies to fresh fish.

Prepare other recipes as well.

Video

Carrots are a real treasure in winter season. This vegetable remains fresh for a long time and contains many essential microelements. Raw carrots can be considered dietary product despite its sweetness. All the beneficial substances contained in carrots are best absorbed in combination with fats. In addition, it is healthier to eat this vegetable chopped. Choose any of the recipes, or try them all - these salads are tasty and healthy.

Light cabbage salad

Together with another “winter” vegetable, cabbage, carrots make an excellent duet. This salad can be prepared almost every day, complementing any hot dish.

Ingredients:

3-4 medium sized carrots;
half a small cabbage;
green;
salt;
vegetable oil

First, chop the cabbage properly. To do this, cut the forks in half and cut thin slices around the stalk with a long, sharp knife. After the required amount of cabbage has been cut off, chop it with a knife, pressing it on top with your second palm. In winter, cabbage is rarely juicy, add a pinch of salt to it and remember well in the salad bowl with your hands. After this, you can add grated carrots and herbs. You can put a little onion in the salad, but in this case the salad cannot be stored for a long time. Season the salad with unrefined vegetable oil.

Carrot salad with egg

Ingredients:

3-4 carrots;
2-3 hard-boiled eggs;
a couple of cloves of garlic;
green;
salt;
a couple of spoons of yogurt or sour cream

A light salad that will perfectly relieve hunger. Many people know that carrots love fatty dressings. But also 10% milk fat will be enough to dissolve useful substances. Boil the eggs. To prevent them from cracking during cooking, add a tablespoon of salt or a little vinegar to the water. The eggs need to be boiled for about 10 minutes until they are hard-boiled. Immediately after cooking, place the eggs in cold water- this will make them easier to clean. Grate the carrots and eggs on the same grater, add sour cream and salt dressing to the salad. If you need a low-calorie option, replace sour cream or part of it natural yoghurt. Add chopped garlic.

Original salad with raisins

Ingredients:

2-3 carrots;
half a glass of raisins;
a few tablespoons of olive oil;
a spoonful of liquid honey;
spoon of lemon juice;
spices

Grate the carrots on a coarse grater. The raisins need to be rinsed with boiling water and then left in hot water until they become soft. Dress the salad with a dressing of olive oil, lemon juice and honey. If you don't have liquid honey, you can warm up crystalline honey a little. But keep in mind that the temperature of the water in which you place the jar of honey should not exceed 60 degrees. Add your favorite spices to the salad, such as black pepper, paprika and cinnamon.

Layered salad

Ingredients:

2-3 carrots;
3 boiled eggs;
hard cheese;
half a small onion;
1-2 potatoes;
clove of garlic;
ground black pepper;
salt;
a few spoons of homemade mayonnaise

You should not be afraid of mayonnaise, unless, of course, we are talking about a factory-made sauce with the addition of harmful additives. Mix olive oil with mustard, eggs and lemon juice. This sauce is best used the same day. Layered salad is convenient to serve using a special cylindrical form. If you don’t have one, put it in a glass salad bowl or even glasses. Grate the carrots on a fine grater, just like boiled eggs. Peel the boiled potatoes in their jackets and cut them into small cubes. Add finely grated hard cheese and chopped onion. Leave one yolk to decorate the bottom of the salad. Add garlic to carrots. Place all the layers, coating some of them with homemade mayonnaise.