Carrot Salads

Today we want to share with you several delicious carrot salads recipes. People often underestimate carrots, believing that they can be safely excluded from the dish. But don’t forget that this vegetable is great for any age and contains a large amount of vitamins. Its positive effect on vision has long been known. Carrots give the dishes a special taste and go well with almost all foods.

We present you a selection of delicious carrot salads, fresh and boiled. They will suit both a holiday and everyday table, and their preparation certainly won’t take much time.

Carrot and Chicken Salad

Ingredients:

• 8 ¾ oz (250 g) chicken
• 3 ½ oz (100 g) cabbage
• 1 carrot
• 1 bell pepper
• 4 tbsp vegetable oil
• 1 ⅓ tbsp soy sauce
• ⅓ tbsp lemon juice
• 1 tsp sugar
• ½ tsp ground coriander
• 1 tsp ground paprika
• salt to taste
• pepper to taste

Preparation:

1. Mix a third of the vegetable oil, paprika, coriander, salt and pepper. Rub the filet with this mixture.
2. Line a baking sheet with foil and lay the chicken on it. Preheat an oven to 400 °F (200 °C) and bake for 30 minutes.
3. Grate carrots on a fine grater, chop cabbage, pepper and cooled chicken.
4. Combine all the ingredients and season with a mixture of the rest of vegetable oil, soy sauce, lemon juice, sugar, salt and pepper to taste.

Carrot, Cheese and Garlic Salad

Ingredients:

• 2 carrots
• ¾ cup (80 g) hard cheese
• 1 clove of garlic
• 1 tbsp mayonnaise
• salt to taste

Preparation:

1. Grate carrots and cheese on a coarse grater.
2. Mince garlic and add to the carrots and cheese.
3. Season the salad with mayonnaise and salt. Mix.

Warm Shrimp and Baked Carrot Salad

Ingredients

• 1 ⅓ cup (450 g) shelled shrimp
• 1 cup (200 g) cherry tomatoes
• 2 carrots
• 1 bell pepper
• ½ lime
• 1 red onion
• 1 ½ cup (180 g) asparagus
• 3 tbsp lime juice
• 1 tbsp honey
• 1 bundle lettuce leaves
• 5 tbsp olive oil
• salt to taste
• pepper to taste
• ground chili to taste
• ground oregano to taste

Preparation:

1. Cut cherry tomatoes in half, chop an onion, asparagus and bell pepper into large slices. Grate carrots on a fine grater, mix the vegetables.
2. Line a baking sheet with parchment paper and put vegetables on it, pour 3 tablespoons olive oil, salt, pepper, season with chili and oregano. Slightly mix once more.
3. Preheat an oven to 400 °F (200 °C) and bake vegetables for 10 minutes. After that, carefully move the vegetables to the edges of the sheet, and put shrimp in the center. Pour the shrimp with lime juice and oil, season with salt and pepper, sprinkle with chili and oregano, mix and bake for another 7–8 minutes at the same temperature.
4. First put the lettuce leaves in the bowl and then the shrimp with vegetables. To make the dressing, mix lime juice, the rest of olive oil, honey, salt, pepper. Also add chili pepper to taste.
5. Top off with the dressing and mix.

Tuna Salad With Carrots and Eggs

Ingredients:

• 2 eggs
• 2 carrots
• 4 ¼ oz (120 g) canned tuna
• ½ cup (100 g) mayonnaise
• 3 feathers green onions
• ½ cup (100 g) yogurt
• ½ tbsp canned capers
• 1 teaspoon lemon juice
• salt to taste
• pepper to taste

Preparation:

1. Boil and cut eggs into small cubes, grate carrots on a coarse grater, mash tuna with a fork.
2. To prepare the dressing, mix mayonnaise, 1 tablespoon of liquid from capers and yogurt. Pour the ingredients with it.
3. Add chopped onions, salt, pepper, capers, lemon juice to the salad and mix.

Liver, Carrot and Cucumber Salad

Ingredients:

• 1 lb (500 g) chicken liver
• 1 onion
• 3 tbsp vegetable oil
• 1 carrot
• 4 pickled cucumbers
• 3 eggs
• 3 tbsp mayonnaise
• salt to taste
• pepper to taste

Preparation:

1. Heat most of the oil in a pan and fry chopped onions. Then add chopped liver to it and fry until cooked, season with salt and pepper.
2. Boil carrots and chop into small strips. Cut cucumbers the same way.
3. Beat each egg individually with a whisk and fry in a pan with the rest of the oil on both sides to make a crepe.
4. Cut the egg crepes into strips, mix with the rest of the ingredients and season with mayonnaise.

Multilayer Salad With Carrots, Potatoes and Crab Sticks

Ingredients:

• 1 lb (500 g) potatoes
• 3 carrots
• 5 eggs
• 7 oz (200 g) crab sticks
• 3 tbsp mayonnaise
• salt to taste

Preparation:

1. Boil vegetables and grate on a fine grater. Boil eggs and grate the egg whites the same way. Cut the crab sticks into small pieces.
2. Put half of the grated potatoes on a salad dish and grease with a layer of mayonnaise. Next layer is egg whites and crab sticks. Grease with mayonnaise once more. The final layer is the rest of the potato, slightly greased with mayonnaise.
3. Decorate the top and side of the salad with grated carrots, and then with grated yolk. Leave it in the refrigerator for at least an hour.

Carrot and Broccoli Salad With Mustard Honey Dressing

Ingredients:

• 5 tbsp apple cider vinegar
• 3 tbsp honey
• 3 tbsp olive oil
• 2 tbsp french mustard
• 3 sprigs parsley
• 1 head of broccoli
• 2 apples
• 2 carrots
• 1 red onion
• 3 ½ oz (100 g) walnuts
• 1 oz (30 g) dry cranberries
• ½ tsp ground chili
• salt to taste
• pepper to taste

Preparation:

1. First let’s prepare the dressing. Combine honey, oil, mustard, vinegar, chili, chopped parsley, salt and pepper, put in the refrigerator while making the salad.
2. Put disassembled broccoli inflorescences in salted boiling water for 2 minutes. Then throw it in a colander and put in ice water.
3. Cut carrots into large cubes, apples into large pieces, onions into strips. Add broccoli, chopped nuts, berries and dressing to these ingredients, mix and salt if necessary.

Spiced Carrot and Pear Salad

Ingredients:

• 6 carrots
• 3 soft pears
• 3 sprigs of parsley
• 2 tbsp white wine vinegar
• 1 tbsp curry
• 2 tsp honey
• 1 tsp salt
• ½ tsp pepper
• 4 tbsp olive oil

Preparation:

1. Cut carrots into thin slices. Peel pears and cut into strips. Chop parsley and mix the ingredients.
2. To prepare dressing, beat curry, vinegar, honey, salt and pepper in a blender. Pour in oil and continue whisking.
3. Pour the ingredients in the finished dressing and mix.

When preparing carrot salads, you can replace mayonnaise with yogurt, sour cream, or other sauces that you of choice that seem suitable for the dish. Carrot salads can become your favorite if you find the perfect combination of ingredients!

Lisa

Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!