15 interesting salads of carrots

Remember that you can prepare mayonnaise independently or replace the sour cream, natural yogurt or other sauces.

1. Carrot salad, chicken, cabbage and peppers with soy sauce

Ingredients

For the salad:

• 1 tablespoon vegetable oil;
• 1 teaspoon ground paprika;
• ½ teaspoon ground coriander;
• salt - to taste;
• ground black pepper - to taste;
• 250 g of chicken;
• 100 g of cabbage;
• 1 carrot;
• 1 bell pepper (for beauty can take a few pieces of pepper in different colors).

For the filling:

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

preparation

Mix oil, paprika, coriander, salt and pepper. Lubricate the resulting mixture of chicken and place on a baking sheet, the laid foil. Bake at 200 ° C for 30 minutes and cool.

Finely shred the cabbage. Grate the carrots on a grater for Korean carrot. Cut the peppers and thin chicken cubes.

Combine all ingredients for the filling. Pour mixture prepared ingredients and mix. Remove the salad in the refrigerator for 1-2 hours.

2. Carrot salad, cheese and garlic

Ingredients

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

preparation

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

3. Salad of roasted carrots, onions and peas

Ingredients

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

preparation

Slice the onion strips and large grate carrots on a coarse grater. In a frying pan heat the oil and fry the onions on it to a light golden brown. Add the carrots and stir, sauté it until soft.

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

4. Warm salad of baked carrots, peppers, tomatoes, asparagus and prawns

Ingredients

For the salad:

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

For the filling:

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

preparation

Divide the tomatoes in half, chop the peppers, onions and asparagus into large chunks. Grate the carrots on a grater for Korean carrot. Arrange the vegetables on the laid parchment baking tray so that they are not mixed with each other.

Drizzle with oil, sprinkle with salt, black pepper, chilli and oregano and mix gently every kind of vegetable hands. Bake in a preheated 200 ° C oven for 10 minutes.

Spatula slightly move the vegetables to the edges and place in the center of the shrimp. Pour their oil and lime juice, sprinkle with salt, black pepper, chili and oregano and mix with each other. Put the pan in the oven for another 5-8 minutes.

Put in a bowl of lettuce and slightly cooled vegetables and shrimp. Connect the ingredients for the filling, pour over salad and stir the resulting mixture.

5. Korean carrot salad, chicken, cheese and cucumber

Ingredients

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

preparation

Boil chicken until ready and cool. Cut the meat into small pieces and cucumbers. Grate the cheese on a coarse grater. Crush the garlic. Combine ingredients carrot and mayonnaise and mix.

6. Carrot salad, tuna, egg and capers

Ingredients

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

preparation

Cook hard-boiled eggs, cool and clean. Cut them into small cubes. Grate the carrots on a coarse grater. Chop the tuna with a fork.

Mix mayonnaise, yogurt and one tablespoon of liquid out of canned capers. Pour dressing prepared ingredients, add the capers, chopped onion, salt, pepper and lemon juice and stir.

7. Salad of roasted carrots, chicken, mushrooms and cucumbers

Ingredients

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

preparation

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

Cut the mushrooms into cubes and fry in a pan with oil remaining after 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 the cucumber into small cubes.

Put in a bowl of cooled chicken, zazharku and mushrooms. Add the cucumber and mayonnaise and mix salad.

8. Salad boiled carrots, liver, cucumber and egg pancakes

Ingredients

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

preparation

Cut the chicken livers and onions into small pieces. Preheat a frying pan in almost all the oil and gently fry the onion. Add to it the liver and bring it to readiness. Season the meat with salt and pepper and let it cool completely.

Boil the carrots until soft and let it cool. Cut the carrots and cucumbers thin small cubes. Whisk whisk separately each egg with salt. Heat the oil in a frying pan, pour the egg and to fry the pancakes on both sides. In the same way do the two more pancakes.

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

9. Puff salad of boiled carrots, crab sticks, potatoes and eggs

Ingredients

• 500 g of potato;
• 2-3 carrots;
• 5 eggs;
• 200 g of surimi;
• a few tablespoons of mayonnaise;
• salt - optional.

preparation

Boil potatoes and carrots until tender and cool. Cook hard-boiled eggs, cool and clean. Grate the vegetables and egg whites on a fine grater. Finely chop the crab sticks.

Arrange on a platter and brush with half the potatoes with mayonnaise. Top layer spread surimi and egg whites. Coat proteins mayonnaise. Then lay out the rest of the potatoes and again add a little mayonnaise.

Top and sides of salad carrots cover first, and then - with grated egg yolk. Place the salad in the refrigerator for one hour.

10. Carrot salad and dressing mandelic with chickpea

Ingredients

• 2 tablespoons of lemon juice;
• 1 clove of garlic;
• 2 tablespoons of vegetable oil;
• 50 g of peeled and cut into cubes almond;
• ½ 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 of canned chickpea;
• salt - to taste;
• ground black pepper - to taste.

preparation

In the bowl of a blender, pour the lemon juice, add the chopped garlic, beat and leave for 15 minutes. Meanwhile, heat the oil in a frying pan and fry the almonds until golden brown. Put the nuts on a paper towel to stok fat and cool.

Put half of the almonds in a blender to the lemon juice. Add the parsley, cumin, paprika and cayenne pepper, and whisk thoroughly. Pour olive oil and whisk again until paste-like consistency.

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

11. Salad of carrots, oranges, celery, nuts and dried fruits

Ingredients

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

preparation

Grate the carrots on a coarse grater and chop the celery into large chunks. Gently dry the nuts on a dry frying pan. Peel an orange from the skins, films and white veins and coarse chop the flesh.

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

Put all prepared ingredients into a bowl, add the dressing, salt and pepper and stir.

12. Salad with carrots, cabbage and beets

Ingredients

• ¼ small head of cabbage;
• 1-2 carrots;
• 1 beets;
• a few 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 clove of garlic - optional.

preparation

Finely shred the cabbage. Grate carrots and beets on a grater for Korean carrot. Mix the vegetables and some remember their hands.

Add chopped parsley, oil, lemon juice, salt and pepper and stir. At the request of lettuce can add peeled grated apple and chopped garlic.

13. Salad of carrots, apples, nuts and raisins

Ingredients

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

preparation

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

Grate the carrots on a coarse grater or grater for Korean carrot. In the same way, prepare the apples and sprinkle them with a spoon of lemon juice to the fruit is not darkened.

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

14. Salad of carrots, broccoli and apples with honey-mustard dressing

Ingredients

• 5 tablespoons of apple cider vinegar;
• 3 tablespoons of honey;
• 3 tablespoons olive oil;
• 2 tablespoons Dijon mustard;
• a few sprigs of parsley;
• chili powder - to taste;
• ½ teaspoon ground black pepper;
• salt - to taste;
• 1 head broccoli;
• 2 apples;
• 1-2 carrots;
• 1 red onion;
• 100 g of walnut;
• 30 g of dry goji berries or dried cranberries.

preparation

Mix vinegar, honey, oil, mustard, chopped parsley, chile, black pepper and salt. Remove the dressing in the refrigerator while preparing a salad.

Disassemble broccoli florets, and place them in boiling salted water for 1-2 minutes. Fold the broccoli in a colander and transfer to a ice-cold water to stop the cooking process.

Cut the apples into large chunks, carrots - large cubes and onions - stripes. Add to them the broccoli, chopped nuts, berries and dressing and toss. podsolite salad if necessary.

15. Carrot salad and pears with spicy dressing

Ingredients

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

preparation

Cut the carrots into thin strips using a vegetable peelers. Separate from the core the pears and cut into large julienne vegetables. Add the ingredients chopped parsley.

Put in the blender bowl the vinegar, curry, honey, salt and pepper and whisk. Continuing to whisk, pour in the oil. Season the salad resulting mixture.