15 interesting carrot salads

Delicious combinations with chicken, cheese, shrimp, mushrooms, cabbage, apples, nuts, and more.

Remember that mayonnaise can be prepared on its own or replaced with sour cream, natural yogurt, or other sauces.

1. Salad of carrots, chicken, cabbage, and peppers with soy dressing

Ingredients

For salad:

  • 1 tablespoon of vegetable oil;
  • 1 teaspoon ground paprika;
  • ½ teaspoon ground coriander;
  • Salt – to taste;
  • Ground black pepper – 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;
  • Ground black pepper – 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 the dressing. Pour the mixture over the prepared ingredients and mix. Place the salad in the refrigerator for 1-2 hours. How to cook juicy and fragrant carrots in Korean

2. Salad of carrots, cheese, and garlic

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 & mayonnaise, and mix thoroughly.

3. Salad of fried carrots, onions, and green peas

Ingredients

  • 3 onions;
  • 3 carrots;
  • 3 tablespoons of vegetable oil;
  • 350 g canned green peas;
  • A few green onion feathers;
  • 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. 5 delicious salads with chicken

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

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 of 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, and 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. 50 dishes you can cook in 5 minutes

5. Salad of Korean carrots, chicken, cheese, and cucumbers

Ingredients

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

Cooking

Boil the chicken until tender and set aside. 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.

6. Salad of carrots, tuna, eggs, and capers

Ingredients

  • 2 eggs;
  • 2 carrots;
  • 120 g canned tuna;
  • 100 g mayonnaise ;
  • 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.

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

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 pickled cucumbers ;
  • 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 the salad. Foods To Fight Knee Pain: 7 Amazing Foods To Fight Knee Pain And Swelling

8. Salad of boiled carrots, liver, cucumbers, and egg pancakes

Ingredients

  • 500 g of the 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 of mayonnaise.

Cooking

Cut the chicken liver and onion into 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.

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

Ingredients

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

Cooking

Boil potatoes and carrots until soft and set aside. Hard boil eggs, cool, and peel. Grate vegetables and egg whites on a fine 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 the grated yolk. Place the salad in the refrigerator for an hour. 5 Amazing benefits of consuming fennel and sugar candy

10. Carrot and chickpea salad with almond dressing

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 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.

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

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

12. Salad of carrots, cabbage, and beets

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. If desired, peeled grated apple and chopped garlic can be added to the salad.

13. Salad of carrots, apples, nuts, and raisins

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, and 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.

14. Carrot, broccoli, and apple salad with honey mustard dressing

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;
  • ½ teaspoon ground black pepper;
  • salt – to taste;
  • 1 head of broccoli;
  • 2 apples;
  • 1-2 carrots;
  • 1 red onion;
  • 100 g walnuts;
  • 30 g dried goji berries or dried 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 it 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.

15. Carrot and pear salad with spicy dressing

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 the 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.

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