Carrots are perhaps one of the most popular root vegetables in our country. It has been widely used in cooking for several thousand years.

As you know, people began to eat carrots back in antiquity. Since then, this orange vegetable has not left our table. Various carrot salads are especially tasty and healthy.

Carrot salads

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

Carrot salads - benefits

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

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

Korean carrot salad

Ingredients: 500 g carrots, 500 g onions, 1 tsp. vinegar, 4 cloves of garlic, 0.5 cups of vegetable oil, red pepper and salt. Grate the carrots or cut them into strips, add salt and leave for half an hour. Then add pepper and a little sugar. Fry the onion in oil, then pour the oil into a glass, cool and add vinegar. Pour the resulting oil over the carrots 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. Grate the carrots, finely chop the apple, crush and lightly fry the nuts in oil. Mix everything, add honey, parsley and lemon juice.

Carrot and cucumber salad

Ingredients: 4 carrots, 1 cucumber, half a glass of sour cream, dill, parsley, green onions, salt and citric acid. Grate the carrots and cut the cucumbers into strips. Season the vegetables with a sauce made from sour cream and chopped herbs. 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 chili pepper, 1 tsp. sugar, 2 tbsp. crushed peanuts and lemon juice, salt, pepper, cilantro. Fry chopped garlic, ginger and pepper in vegetable oil until golden brown. Add lemon juice and sugar. Pour the resulting sauce over the carrots, cut into thin strips. Add nuts and leave to marinate for 30 minutes. Then garnish with cilantro leaves.

Carrot and cabbage salad

Ingredients: 2 carrots, half a head of cabbage, 2 apples, 5 tablespoons of sour cream, parsley, salt, sugar, sauerkraut brine. Grate the apples and carrots, add finely shredded cabbage and sour cream. Season with brine, add salt, sugar, parsley and pepper.

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 of 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 consumption 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 ingredients. 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 it deserves second place - it 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 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 to use to give a crunchy, airy texture to the salad, as well as to preserve the maximum amount of 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 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.

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. Remove the fried onions 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 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 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
• Seeds or pine nuts, shelled - ½ cup
• Wine vinegar - 4 tbsp. spoons
• Olive oil - 2 tbsp. spoons
• Green onions and fresh parsley.

Preparation:

Grate or chop the carrots and cut the bell peppers 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 base of the chicory, separate it into individual leaves, and wash 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 rare.

An open fire will add an unforgettable aroma to the meat for carrot salad. 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. Also chop green onions, celery, and cilantro. Mix all vegetables and add beans.

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

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

Before a picnic or guests arrive, 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

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.

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

When adhering to proper nutrition, it is important not to overthink complex dishes. Healthy food is prepared 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 fasting 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 the aromatic oil into the 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 dilute the sweetish taste of 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.

In a separate bowl, mix 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, while 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.

A beautiful and light salad is widely available in fast food cafes. 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. Mix grated carrots and corn without liquid with any greens. Stir in cabbage.

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

Carrots are rightfully recognized as one of the most delicious and healthy vegetables. It is good both raw and boiled. Orange root vegetables are used to prepare various dishes, including salads. They will be appropriate at both a festive and an ordinary everyday table.

Carrot mixes are especially widely used in children's, medical and dietary nutrition. Carrots go well with vegetables, fruits, berries, nuts, dried fruits, meat, poultry, liver, mushrooms and seafood. That is why the number of salad recipes, the main component of which is this root vegetable, is countless, and every housewife will be able to choose one that will suit the taste of the whole family.

Fresh carrot salad

Fresh carrot salads are a real vitamin explosion! Due to the content of a large amount of carotene, vitamins B, C, D and E, calcium, iodine, phosphorus, iron, manganese and other trace elements, salads from this root vegetable will become the first aid for hypertension, colds, atherosclerosis, vitamin deficiency and even diseases of the cardiovascular system.

The following vegetables will be ideal allies for fresh carrots in salads: white and red cabbage, green apples, beets, green beans, zucchini, radishes, cucumbers, cranberries, oranges, gooseberries, black currants, legumes and cereals. The use of greens and herbs is encouraged; they will add a piquant touch to vegetable mixes.

Vegetable oils (olive, pumpkin, grape seed oil, flaxseed, sesame, etc.), natural dairy products (kefir, yogurt and sour cream) and lemon are perfect as a dressing. But store-bought mayonnaise can negatively affect the taste of the future salad. And if a family feast is unthinkable without this harmful product, it is better to cook it yourself.

This salad has gained immense popularity among the residents of Russia. Typically, housewives do not risk cooking it themselves and purchase it at the nearest supermarket in the Korean snacks section. Without knowing all the intricacies of preparing a spicy dressing, you won’t be able to reproduce the original version at home. You can turn to ready-made refills for help, which are presented in large quantities on store shelves. But they are not always successful.

To prepare a Korean salad, you will need juicy and fresh carrots, a special grater that will allow you to chop the root vegetable into long strips, sugar, salt, ground red pepper, 9% vinegar and vegetable oil. The key to preparing this salad is the correct dressing. But there is nothing supernatural about this. Shredded carrots are first sprinkled with sugar and salt, sprinkled with vinegar, mixed and left for 15 minutes. Then the carrots are peppered and mixed again. Final stage: heat the vegetable oil in a frying pan, season the salad with it and leave overnight.

The above ingredients are the basic components of Korean carrots. Additionally, you can add cilantro, onions, garlic, sesame seeds, asparagus, boiled chicken fillet, green peas, green beans, boiled or fried red fish, shrimp, crab sticks, pickled or fried mushrooms, etc. to the salad. A small nuance: garlic in the salad add it last, after seasoning, otherwise it will turn green under the influence of hot oil.

Ingredients:

• Carrots - 2-3 pcs.
• Cheese - 50-100 grams.
• Garlic - 3-4 cloves.
• Rye crackers - 1 pack.
• Parsley - 1 bunch.
• Mayonnaise.

A simple way to saturate your body with vitamins, not harm your figure, and enjoy your food is to eat carrot salad for breakfast, lunch or dinner. Preparing such an appetizer is as easy as shelling pears, just grate the carrots, add a couple of ingredients to it with a tasty dressing, and the dish is ready.

Among the recipes for carrot salads, there are some very interesting ones, because sweet and juicy carrots go well with other vegetables, as well as with fruits, cheese, nuts, eggs, meat, seafood, etc.

Korean carrot salad is perhaps the most popular spicy appetizer, ideally complementing many dishes. A carrot-apple salad seasoned with sour cream and added sugar or honey can become a wonderful dessert that will not harm your figure.

Carrot salad is an ideal dish for weight loss. 100 grams of carrots contain only 32 kcal, so you can eat them without harming your figure. Root vegetables contain many microelements necessary for humans: vitamins A, B, D, calcium, magnesium, phosphorus. Carrots are the record holder for carotene content, which is necessary for good vision.

It is worth noting that for better absorption of carotene, it is better to season carrot salad with vegetable oil. Carrots also contain sufficient quantities of pantothenic and ascorbic acids, aspargine, flavonoids, essential oils; the root vegetable is rich in fiber and glucose, and pectin substances. Fresh carrots, included in the daily diet, help cope with diseases of the skin, respiratory tract, blood vessels, improve vision and memory.

A carrot salad diet is effective because it enhances the activity of the gastrointestinal tract and generally has a beneficial effect on appearance: improves the condition of the skin, hair and nails, strengthens the immune system, eliminates lethargy and drowsiness, increases body tone, which rarely happens with a standard diet.

The duration of such a diet is from 3 to 8 days, and you can lose up to 10 kg of excess weight. During these days, you can only eat a special diet carrot salad, remembering to drink clean water or green tea without sugar.

Preparing the salad is very simple: grate a kilogram of fresh carrots, add any fruit (apple, orange, kiwi, grapefruit or 1/2 pomegranate, can be changed every day) and season everything with lemon juice, vegetable oil and a spoonful of honey.

The resulting amount of salad should be divided into 5-6 meals. You should not abuse the carrot diet, because despite the good results, it has one not very pleasant consequence - it turns the skin orange.

But even without strict diets, you can improve your health if you eat fresh and tasty carrot salads every day, and recipes with photos will help you prepare them always in a new way. Add cabbage, radishes, radishes, cucumbers, apples or oranges to them, season with mayonnaise or vegetable oil.

Preparation

Carrot salad with cheese is ideal as a complement to a family dinner, and on the holiday table, such snacks are a big hit thanks to their optimal taste and delicate texture. In the classic version, this carrot salad is prepared with cheese and garlic, but you can add croutons to enrich the taste.

1. Carrots should be grated on a coarse or Korean grater.
2. Grind the cheese in the same way.
3. Squeeze the garlic through a press and mix it with the rest of the ingredients, add chopped parsley.
4. Season the carrot salad with garlic mayonnaise and add salt if desired.
5. The croutons should be added just before serving, otherwise they will become soggy.

Another option for the same simple carrot salad is with an egg, they need to replace the cheese. For 3 eggs, it is enough to take 2 large carrots, add garlic to taste. This carrot salad should be seasoned with mayonnaise mixed in equal quantities with sour cream. Basil will work instead of parsley.

Options

A real vitamin bomb is beetroot and carrot salad. It can serve as an independent dish or a side dish for meat or fish.

1. Carrots and beets should be boiled until tender, peeled and grated on a coarse grater.
2. Finely chop a large onion and fry in vegetable oil until golden brown.
3. Add beets and carrots to the fried onions and fry over low heat for another 5 minutes.
4. Meanwhile, mix soy sauce dressing with apple cider vinegar, garlic and salt.
5. Pour the dressing over the fried vegetables, add salt again if necessary, stir and leave to soak.

Carrot salad with apples and raisins is good for breakfast or as a dessert. Raisins should be soaked in boiling water for 15-20 minutes, at this time grate the carrots, cut the cored sweet apples into medium cubes. Combine the ingredients, sprinkle with lemon juice, sprinkle with sugar and season with sour cream.

Those with a sweet tooth will love carrot salad with nuts and citrus fruits.

1. Before preparing this carrot salad, you should peel and peel the grapefruit and orange, cut the pulp into small pieces.
2. Grate carrots and mix with fruit.
3. Prepare the dressing by mixing vegetable oil with liquid honey and lemon juice, pour it over the salad.
4. Top with toasted walnuts, sunflower seeds, etc.

Cabbage and carrot vitamin salad has been familiar to everyone since childhood; it was often served in canteens. To make it, you should finely chop the cabbage, salt it and knead it thoroughly with your hands. Add grated carrots, sprinkle with vinegar or lemon juice, season with vegetable oil and let it brew. You can add sour apples or sweet peppers, as well as fresh cucumbers to carrot salad with cabbage.

With mushrooms and ham you can make a hearty and delicious carrot salad. You will need: Korean carrots, pickled honey mushrooms and green peas, ham or boiled pork. Cut all ingredients into strips, mix, season with mayonnaise. If desired, you can add boiled potatoes.

Carrot salad is beautiful and bright; from the photo you can take ideas for the original presentation of such dishes, in order not only to recharge with vitamins, but also to lift the mood of yourself and your loved ones.

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 carrot recipes in world cuisine, but we won’t cook them all. But only the simplest and fastest.

Simple carrot salads - general principles of preparation

Quick and snacks are prepared from raw carrots, since any heat treatment requires additional time. Most often, root vegetables are grated, less often they are cut with a knife. Carrots do not release much juice, so the vegetable can be salted immediately. Sometimes it is purposefully ground to moisturize it.

What salads are prepared 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, add lemon juice or vinegar. 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 carrot salad, you can use any cheese, even processed cheese. The snack with grainy cottage cheese turns out delicious, 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 use mayonnaise).

Preparation

1. Three peeled carrots. We take any grater, the size of the chips is arbitrary. You can make a snack from either highly chopped root vegetables or cut into pieces.

2. Add grated or diced cheese.

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

4. Add 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 and garlic sauce.

Carrot salad - a simple recipe with apples

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

Ingredients

3-4 carrots;

2 apples;

0.5 lemon;

2 tablespoons of oil;

Parsley sprigs.

Preparation

1. Peel the apples. It is better to use sour varieties with green skin and dense pulp. Chop or three.

2. To prevent the apples from darkening, immediately sprinkle with lemon juice.

3. Peel the carrots, grate them coarsely and send them to the apples.

4. Salt the salad, season with oil, add greens and you're done! It should not sit for a long time; it must be consumed immediately after preparation.

Carrot salad - a simple recipe with beets

This simple carrot salad is also called “Lose Weight.” And all thanks to the beets included in the composition, 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.

Preparation

1. Peel the vegetables, grate them coarsely and put them in a bowl. The appetizer looks especially beautiful if you use a Korean carrot grater.

2. Add a little salt and grind the vegetables well until they become moist.

Carrot salad - a simple recipe with honey and nuts

A very healthy sweet carrot salad that can be used as a dessert or afternoon snack. Although, this dish is also great for breakfast and will put you in good spirits 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.

Preparation

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

2. Peel the carrots and apples, all together into three large shavings.

3. Fry the nuts for a couple of minutes in a frying pan and add 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 make this salad with Chinese 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 butter.

The same salad can be seasoned with mayonnaise and sour cream, but in this case there is no need to add a lot of vinegar, since the products themselves contain acid.

Preparation

1. Shred the cabbage and three carrots.

2. Add vinegar, salt and sugar to the vegetables. Rub it with your hands. If the cabbage is young and summer, then just lightly mash it. If the vegetable is winter and quite hard, then grind it well until soft and juice appears.

3. Add chopped herbs and black pepper.

Sweet carrot salad - a simple recipe with raisins

Another version of sweet carrot salad with nuts. A simple recipe with the addition of raisins. But you can also add 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 spoons of sour cream or thick cream.

Preparation

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

2. Grate the carrots, not finely.

3. Roast the nuts or simply dry them. Roll with a rolling pin so that the pieces are smaller; there is no need to grind them into dust.

4. We burn out the raisins, mix them with carrots and nuts.

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

Carrot salad - a simple recipe with ham

For this simple salad you will need already cooked Korean carrots. You can take the appetizer without additives or with mushrooms, eggplant, and asparagus. This does not play a special role. Despite its simplicity, the dish is very tasty, aromatic, and suitable for a festive feast.

Ingredients

200 grams of Korean carrots;

150 grams of ham;

4 spoons of corn;

1 spoon of mayonnaise;

1 clove of garlic;

A little dill.

Preparation

1. Cut the ham into neat, thin strips.

2. Combine with carrots.

3. Add chopped herbs and garlic.

4. Add corn and mayonnaise. Mix. A hearty and very flavorful appetizer is 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 use simple smoked sausage.

Ingredients

2 carrots;

2 sausages;

1 cucumber;

1 bell pepper;

0.5 tsp. mustard;

1 spoon of soy sauce;

2 tablespoons of oil.

Preparation

1. Peeled carrots into three strips, add soy sauce and pepper. If you like, you can add Korean spices or Italian herbs for flavor. Rub it with your hands.

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

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

4. Place the hunting sausages cut into circles.

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

Carrot salad - a simple recipe with meat and onions

A hearty version of 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;

Preparation

1. Cut the peeled onion into half rings.

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

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

4. Three carrots, combine with meat (you don’t have to let it cool, put it straight while it’s hot) and onion squeezed out of vinegar water.

5. Salt, pepper, add parsley and you're done! It is better to let this snack stand in the refrigerator for a couple of hours, it will be even tastier.

Carrot salad - a simple recipe with squid

The recipe for this salad uses fresh carrots, but you can also use a prepared Korean appetizer. And then it will take even less time to prepare.

Ingredients

2 carrots;

1 squid;

1 onion;

Preparation

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

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

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

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

Carrot salad - a simple recipe with eggs and onions

Another quick salad option with raw carrots. 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.

Preparation

1. Three carrots, preferably small shavings.

2. Add boiled eggs cut into cubes.

3. Add green onions. It can be cut very easily and quickly using large scissors. We just take it and cut it!

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

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

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

Are you using homemade carrots? Then you don’t have to peel the root vegetable! 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.

It is better to grind garlic for salad in a mortar or pass through a press. In this case, essential oils are released from the cloves, making the dish even more aromatic.

Korean spices are an ideal seasoning for various carrot salads (except for sweet desserts, of course). Just add a pinch of the mixture to the snack, and it will sparkle with a bright taste.

No nuts for salad? They can easily be replaced with sunflower and pumpkin seeds, which also need to be lightly fried. Sesame goes well with carrots. And flax seeds will provide special benefits for the body.