Carrot salad is an extremely healthy, dietary and inexpensive dish. Carrots are considered the champion in the content of beta-carotene, which is converted into vitamin A in the body. However, carotene is fully absorbed only with fats, so carrot salads are recommended to be seasoned with vegetable oil or sour cream.

Carrots are perhaps one of the most popular root crops in our country. It has been widely used in cooking for several thousand years. As you know, eating carrots began in antiquity. Since then, this orange vegetable has not left our table. Especially tasty and healthy are various carrot salads.

Carrot salads. Benefit

Carrot salad is useful for the gastrointestinal tract, in violation of mineral metabolism, vitamin deficiency and low hemoglobin levels. Carrots also have pronounced antioxidant properties, so regular consumption carrot salad help reduce the risk of cancer.

You can make a lot of carrots variety of salads. It goes well with vegetables (cucumbers, radishes, green peas, cabbage), and fruits (oranges, apples), and even with meat and seafood. Here are some healthy and tasty recipes.

Korean carrot salad

Ingredients:

• 500 g carrots
• 500 g onion
• 1 tsp vinegar,
• 4 garlic cloves,
• 0.5 cup vegetable oil,
• red pepper and salt.

Cooking

1. Grate the carrots or cut into strips, salt and leave for half an hour.
2. Then add pepper and some sugar.
3. Fry the onion in the oil, then pour the oil into a glass, cool and add the vinegar.
4. Pour the carrots with the resulting oil and add crushed garlic.

Carrot salad with apples and nuts

Ingredients:

• 50 g carrots
• 40 g apples
• 20 g walnuts,
• parsley,
• 10 g lemon juice
• 5 g butter,
• 10 g honey.

Cooking

1. Grate the carrots, finely chop the apple, crush and lightly fry the nuts in butter.
2. Mix everything, add honey, parsley and lemon juice.

Salad of carrots and cucumbers

Ingredients:

• 4 carrots,
• 1 cucumber
• half a cup of sour cream
• dill,
• parsley,
• green onion,
• salt and citric acid.

Cooking

1. Grate the carrots, cut the cucumbers into strips.
2. Season the vegetables with a sauce of sour cream and chopped herbs.
3. Salt and add a pinch of citric acid.

Oriental carrot salad

Ingredients:

• 400 g carrots
• 1 tsp ginger,
• 3 tbsp vegetable oil,
• garlic clove,
• 1 chilli,
• 1 tsp Sahara,
• 2 tbsp. crushed peanuts and lemon juice, salt, pepper, cilantro.

Cooking

1. Fry chopped garlic, ginger and pepper in vegetable oil until golden brown.
2. Add lemon juice and sugar.
3. Pour the carrots, cut into thin strips, with the resulting sauce.
4. Add nuts and let marinate for 30 minutes. Then garnish with cilantro leaves.

Carrot salad with cheese and garlic

Ingredients:

• 1-2 carrots;
• 80 g hard or sausage smoked cheese;
• 1 clove of garlic;
• salt - to taste;
• 1 tablespoon of mayonnaise.

Cooking

We rub the carrots and cheese on a coarse grater, add the garlic passed through the press, mayonnaise and salt to taste, mix thoroughly. Bon appetit!

Korean carrot salad with chicken, cheese and cucumbers

Ingredients:

• 2-3 fresh cucumber;
• 100 g of hard cheese;
• 300 g chicken fillet;
• 250 g Korean carrots;
• 3-4 tablespoons of mayonnaise.
• 1 clove of garlic.

Cooking

1. Cucumbers and pre-boiled and chilled chicken meat cut into small pieces. Coarsely grate the cheese and chop the garlic.
2. We mix all the ingredients, season with mayonnaise and mix thoroughly. Ready salad is different great taste and aroma.

Carrot and pear salad with spicy dressing

Ingredients:

• 5-6 carrots;
• 2-3 soft pears;
• 2 teaspoons of honey;
• 1 teaspoon of salt;
• ½ teaspoon ground black pepper;
• 3-4 tablespoons of olive oil.
• 2 tablespoons of white wine vinegar;
• 1 tablespoon curry seasoning.

Cooking

1. We cut the carrots into thin slices, peel the pears from the core and cut into large strips. Add chopped parsley to ingredients.
2. Whisk the vinegar, curry, honey, salt and pepper in a blender and pour in the oil while beating. Dressing the salad, and enjoy its taste!

Carrot salad with cabbage

Ingredients:

• 2 carrots
• half a cabbage,
• 2 apples
• 5 spoons of sour cream,
• parsley,
• salt,
• sugar,
• brine from sauerkraut.

Cooking

1. Grate apples and carrots, add finely chopped cabbage and sour cream.
2. Season with brine, add salt, sugar, parsley and pepper.

And carrots are the most budgetary and most delicious! They fit perfectly into your diet!

Do you like carrot salads?

Besides fresh carrot is an excellent antioxidant and helps cleanse the body. Nutritionists advise eating fresh carrot dishes for those who want to lose weight and tidy up the body. Recipes for salads from fresh (and not only) carrots are very diverse. It goes well with radishes, cucumbers, green peas, pickled mushrooms and cabbage. Sometimes meat or seafood is added to it. You can fill such a treat with various sauces, but it is best to use vegetable oil, as it promotes the absorption of carotene.

The five most commonly used ingredients in recipes are:

Optionally add spices, onion, garlic and walnuts. This dish can be prepared for the usual family dinner or at festive table. Cooking is not difficult to cope with, for this it is not necessary to have serious culinary skills and experience. It is enough to carefully follow all the recommendations and instructions and not violate the proportions. If everything is done correctly, the result will surely please both the guests and the chef.

Carrots are a real treasure in the winter season. This vegetable retains freshness for a long time, and contains many essential trace elements. Raw carrots can be considered dietary product despite its sweetness. Best of all, all the nutrients contained in carrots are absorbed in combination with fats. In addition, it is more useful to use 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. Such a salad can be prepared almost every day, complementing any hot dish with it.

Ingredients:

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

First, chop the cabbage properly. To do this, cut the fork in half and cut thin slices around the stalk with a long, sharp knife. After the desired amount of cabbage is cut off, chop it with a knife, pressing it on top with the second palm. In winter, cabbage is rarely juicy, add a pinch of salt to it and remember well in a salad bowl with your hands. After that, you can add grated carrots and greens. You can put a little in the salad onion, but in this case, the salad cannot be stored for a long time. Dress 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;
• greenery;
• salt;
• a couple of tablespoons of yogurt or sour cream

A light salad that will perfectly remove hunger. Many people know that carrots love fatty dressings. But even 10% milk fat will be enough to dissolve useful substances. Boil the eggs. So that they do not crack during cooking, add a tablespoon of salt or a little vinegar to the water. Until the state of "hard-boiled" eggs should be boiled for about 10 minutes. As soon as they are ready, dip the eggs into cold water This will make them easier to clean up. Grate carrots and eggs on the same grater, add sour cream dressing with salt to the salad. If you need a low-calorie option - replace sour cream or part of it natural yogurt. Add minced 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;
• a spoonful of lemon juice;
• spices

Grate the carrots on a coarse grater. Raisins need to be rinsed with boiling water, and then left in hot water until it becomes soft. Dress the salad with a dressing of olive oil, lemon juice and honey. If you do not have liquid honey, you can warm up the crystal honey a little. But keep in mind that the temperature of the water in which you put 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 tablespoons 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 on the same day. Puff salad is conveniently served using a special cylindrical shape. If you don’t have it, put it in a glass salad bowl or even glasses. Rub the carrots on a fine grater, as well as boiled eggs. Jacket-boiled potatoes, peeled and cut small cubes. Add chopped onion grated on a fine grater. Leave one yolk to decorate the bottom of the salad. Add garlic to carrots. Lay all the layers, spreading some of them with homemade mayonnaise.

Ingredients

For salad:

• 1 tablespoon of vegetable oil;
• 1 teaspoon ground paprika;
• ½ teaspoon ground coriander;
• salt - to taste;
• 250 g chicken fillet;
• 100 g cabbage;
• 1 carrot;
• 1 bell pepper(for beauty, you can take several parts of pepper of different colors).

For refueling:

• 40 ml of vegetable oil;
• 20 ml soy sauce;
• 5 ml lemon juice;
• 1 teaspoon of sugar;
• salt - to taste;

Cooking

Mix vegetable oil, paprika, coriander, salt and pepper. Brush chicken with mixture and place on a foil-lined baking sheet. Bake at 200°C for 30 minutes and cool.

Finely chop the cabbage. Grate the carrots on a Korean carrot grater. Cut the pepper and chicken into thin sticks.

Combine all ingredients for dressing. Pour the mixture over the prepared ingredients and mix. Place the salad in the refrigerator for 1-2 hours.

2. Salad of carrots, cheese and garlic

Photo: Alexander Sherstobitov / Shutterstock

Ingredients

• 1-2 carrots;
• 80 g of hard or sausage smoked cheese;
• 1 clove of garlic;
• salt - to taste;
• 1 tablespoon of mayonnaise.

Cooking

Grate carrots and cheese on a coarse grater. Add garlic, passed through the press, salt and mayonnaise and mix thoroughly.

iamcook.ru

Ingredients

• 3 onions;
• 3 carrots;
• 350 g canned green peas;
• several sprigs of parsley;
• salt - to taste;
• ground black pepper - to taste;
• 3 tablespoons of sour cream.

Cooking

Cut the onion into large strips and grate the carrots on a coarse grater. Heat the oil in a frying pan and fry the onion in it until light golden brown. Add carrots and, stirring, sauté until soft.

Put the roast in a bowl and cool. Add peas, chopped greens, salt, pepper and sour cream and mix.

Ingredients

For salad:

• 200 g cherry tomatoes;
• 1 yellow bell pepper;
• 1 red onion;
• 180 g green asparagus;
• 1-2 carrots;
• a few tablespoons of olive oil;
• salt - to taste;
• ground black pepper - to taste;
• ground chili - to taste;
• ground oregano - to taste;
• 450 g of peeled shrimp;
• ½ lime;
• 1 bunch lettuce mix

For refueling:

• 3 tablespoons lime juice;
• 2 tablespoons of olive oil;
• 1 tablespoon of honey;
• ½ teaspoon ground chili;
• salt - to taste;
• ground black pepper - to taste.

Cooking

Divide the tomatoes into halves, cut the peppers, onions and asparagus into large pieces. Grate the carrots on a Korean carrot grater. Arrange the vegetables on a parchment-lined baking sheet so that they are not mixed together.

Drizzle them with oil, sprinkle with salt, black pepper, chili and oregano and lightly toss each type of vegetable with your hands. Bake in a preheated oven at 200°C for 10 minutes.

Use a spatula to slightly move the vegetables to the edges and place the shrimp in the center. Drizzle them with oil and lime juice, sprinkle with salt, black pepper, chili and oregano and mix together. Place the baking sheet in the oven for another 5-8 minutes.

Put lettuce leaves and slightly cooled vegetables and shrimp in a bowl. Combine dressing ingredients, pour over salad mixture and toss to combine.

Ingredients

• 300 g chicken fillet;
• 2-3 fresh cucumbers;
• 100 g of hard cheese;
• 1 clove of garlic;
• 250 g;
• 3-4 tablespoons of mayonnaise.

Cooking

Boil the chicken and chill. Cut the meat and cucumbers into small pieces. Grate the cheese on a coarse grater. Mince the garlic. Add carrots and mayonnaise to the ingredients and mix.

eatsmarter.com

Ingredients

• 2 eggs;
• 2 carrots;
• 120 g canned tuna;
• 100 g;
• 100 g of natural low-fat yogurt;
• 1½ tablespoons canned capers;
• a few green onion feathers;
• salt - to taste;
• ground black pepper - to taste;
• 1 teaspoon lemon juice.

Cooking

Hard boil eggs, cool and peel. Cut them into small cubes. Grate the carrots on a coarse grater. Shred the tuna with a fork.

Combine mayonnaise, yogurt, and one tablespoon of canned caper liquid. Pour the dressing over the prepared ingredients, add the capers, chopped onion, salt, pepper and lemon juice and stir to combine.

natashaskitchen.com

Ingredients

• 450 g chicken fillet;
• salt - to taste;
• ground black pepper - to taste;
• 4-5 tablespoons of vegetable oil;
• 350 g of champignons;
• 2 carrots;
• 1 onion;
• 3–5 ;
• 2 tablespoons of mayonnaise.

Cooking

Rub the chicken with salt and pepper. Heat half the oil in a frying pan and fry the meat until golden brown on all sides. Let the chicken cool slightly and cut into cubes.

Cut the mushrooms into cubes and fry in a pan with the oil left over from the chicken. Season with salt and pepper. Transfer to a plate.

Grate the carrots on a coarse grater and chop the onion. Heat the remaining oil in a frying pan and fry the vegetables until golden brown. Cut cucumbers into small cubes.

Put the cooled chicken, fried and mushrooms in a bowl. Add cucumbers and mayonnaise and toss salad.

Ingredients

• 500 g of chicken liver;
• 1 onion;
• salt - to taste;
• ground black pepper - to taste;
• 1 carrot;
• 3-4 pickled cucumbers;
• 3 eggs;
• 2-3 tablespoons.

Cooking

cut into chicken liver and onion in small pieces. Heat almost all the oil in a frying pan and lightly fry the onion. Add the liver to it and bring it to readiness. Season the meat with salt and pepper and cool completely.

Boil the carrot until soft and let it cool. Cut carrots and cucumbers into small thin sticks. Whisk each egg separately with salt. Heat the oil in a frying pan, pour the egg into it and fry the pancake on both sides. Make two more pancakes in the same way.

Cut the cooled pancakes into small strips. Put all the prepared ingredients in a bowl and season the salad with mayonnaise.

russianfood.com

Ingredients

• 500 g potatoes;
• 2-3 carrots;
• 5 eggs;
• 200 g crab sticks;
• a few tablespoons of mayonnaise;
• salt is optional.

Cooking

And carrots until soft and cool. Hard boil eggs, cool and peel. Grate vegetables and egg whites on a small grater. Finely chop the crab sticks.

Put half the potatoes on a dish and brush with mayonnaise. Spread a layer of crab sticks and egg whites on top. Lubricate the proteins with mayonnaise. Then lay out the remaining potatoes and again add a little mayonnaise.

Cover the top and sides of the salad first with carrots, and then with grated yolk. Place the salad in the refrigerator for an hour.

foodandwine.com

Ingredients

• 2 tablespoons of lemon juice;
• 1 clove of garlic;
• 2 tablespoons of vegetable oil;
• 50 g peeled and chopped almonds;
• ½ bunch of parsley;
• 1 teaspoon ground cumin;
• 1 teaspoon ground smoked paprika;
• ¼ teaspoon ground cayenne pepper;
• 120 ml of olive oil;
• 4-5 carrots;
• 250-300 g canned chickpeas;
• salt - to taste;
• ground black pepper - to taste.

Cooking

Pour lemon juice into a blender bowl, add finely chopped garlic, beat and leave for 15 minutes. Meanwhile, heat the oil in a frying pan and fry the almonds until golden brown. Transfer the nuts to a paper towel to drain off the grease and set aside.

Place half of the almonds in a blender with the lemon juice. Add parsley, cumin, paprika and Cayenne pepper and beat well. Pour in the olive oil and beat again until it becomes a paste.

Grate the carrots on a Korean carrot grater. Add chickpeas, salt, pepper and almond dressing to it and mix thoroughly. Sprinkle the salad with the remaining almonds before serving.

povarenok.ru

Ingredients

• 2-3 carrots;
• 1 stalk of celery;
• a handful of cashew nuts;
• 1½ oranges;
• 50 g prunes;
• 20–30 g of raisins;
• ½ lemon;
• 3 tablespoons of vegetable oil;
• several sprigs of dill;
• 1-2 cloves of garlic;
• salt - to taste;
• ground black pepper - to taste.

Cooking

Grate the carrots on a coarse grater and cut the celery into large pieces. Lightly toast the nuts in a dry frying pan. Peel one orange from the skin, membranes and white veins and coarsely chop the flesh.

Cut prunes into small pieces. Soak the raisins for a few minutes in hot water. Combine the lemon juice, the juice of the remaining half of the orange, oil, chopped dill and minced garlic.

Put all the prepared ingredients in a bowl, add the dressing, salt and pepper and mix.

Ingredients

• ¼ small head of cabbage;
• 1-2 carrots;
• 1 beet;
• several sprigs of parsley;
• 2-3 tablespoons of vegetable oil;
• 1 tablespoon lemon juice;
• salt - to taste;
• ground black pepper - to taste;
• 1 apple - optional;
• 1 garlic clove - optional.

Cooking

Finely chop the cabbage. Grate carrots and beets on a Korean carrot grater. Mix the vegetables and knead them a little with your hands.

Add chopped parsley, oil, lemon juice, salt and pepper and stir to combine. Optionally, peeled can be added to the salad. grated apple and minced garlic.

natashaskitchen.com

Ingredients

• 100 g walnuts;
• 70 g raisins;
• 4-5 carrots;
• 2 apples;
• 3 tablespoons of lemon juice;
• 3 tablespoons of vegetable oil;
• ½ teaspoon salt;
• a pinch of ground black pepper.

Cooking

Coarsely chop the nuts, fry them a little in a dry frying pan until golden brown and cool. Soak the raisins in hot water for a couple of minutes.

Grate the carrots on a coarse grater or Korean carrot grater. Prepare the apples in the same way and drizzle them with a spoonful of lemon juice to keep the fruit from turning brown.

Combine apples, carrots, nuts and raisins. Separately, mix the remaining lemon juice, oil, salt and pepper. Pour dressing over salad and toss.

cleanfoodcrush.com

Ingredients

• 5 tablespoons of apple cider vinegar;
• 3 tablespoons of honey;
• 3 tablespoons of olive oil;
• 2 tablespoons of Dijon mustard;
• several sprigs of parsley;
• ground chili - to taste;
• salt - to taste;
• 1 head of broccoli;
• 2 apples;
• 1-2 carrots;
• 1 red onion;
• 100 g walnuts;
• 30 g dry or dry cranberries.

Cooking

Mix vinegar, honey, oil, mustard, chopped parsley, chili, black pepper and salt. Place the dressing in the refrigerator while you prepare the salad.

Separate the broccoli into florets and put them in boiling salted water for 1-2 minutes. Drain the broccoli in a colander and plunge into ice water to stop the cooking process.

Cut apples into large pieces, carrots into large cubes, and onions into strips. Add broccoli, chopped nuts, berries and dressing to them and mix. Salt the salad if necessary.

foodnetwork.com

Ingredients

• 5-6 carrots;
• 2-3 soft pears;
• several sprigs of parsley;
• 2 tablespoons of white wine vinegar;
• 1 tablespoon curry seasoning;
• 2 teaspoons of honey;
• 1 teaspoon of salt;
• ½ teaspoon ground black pepper;
• 3-4 tablespoons of olive oil.

Cooking

Cut carrots into thin strips with a vegetable peeler. Separate the core from the pears and cut the fruit into large strips. Add chopped parsley to ingredients.

Place the vinegar, curry, honey, salt and pepper in a blender bowl and blend. While continuing to beat, pour in the oil. Dress the salad with the resulting mixture.

Peel the carrots.
Grate on a coarse or fine grater. I prefer on a large one - so it is more interesting in terms of tactile sensations (no need for nuts)

Hit the garlic clove with the flat side of a knife until the skin breaks. This will make it easier to take it off. Cut off the butt and remove the skin.
Grate the garlic on a fine grater, because. this method distributes the sharpness and taste of garlic better and more evenly.

Although carrots are sweet on their own, ours is not sweet enough. So I add granulated sugar (very rarely eaten really sweet carrots).
Salt the carrots. Sprinkle with black pepper and mix well.

Add sour cream and mix again very thoroughly. In the beginning, it will seem to you that there is not enough sour cream. But you keep stirring. Sour cream should cover the carrots in a very thin layer and should be almost invisible. It is in this form that it will soften the carrots without clogging its taste.
Pour the lemon juice over the carrots and mix well again. The acidity of the lemon juice will balance the sweetness of the carrots and sugar with the saltiness of the salt.
Let the salad sit for at least 10 minutes.
Such carrots can be used as a snack or as a side dish for meat or fish dishes.

Important
As always, the products must be of high quality. You must like the taste raw carrot, which you are going to use in this dish.
After half an hour, the carrots will release quite a lot of cloudy (due to sour cream) juice. You can safely pour it or drink it. The juiciness of carrots will not suffer from this.
Do not put a lot of sour cream and do not replace sour cream with mayonnaise. Believe me, this is absolutely not necessary for taste.
If you want to cook Lenten dish, replace sour cream olive oil Extra Virgin, or better, mix 3 tablespoons of oil with a tablespoon of lemon juice and pour carrots (hereinafter - according to the recipe). You can practically